Categories: Breakfast
Ingredients
- 3/4 cup light brown sugar
- 6 tbsp. butter
- 3 tbsp. pure maple syrup
- 1 loaf challah, cut into 1/2-inch thick slices
- 8 large eggs
- 2 1/2 cups half-and-half
- 1 tbsp. bourbon
- 2 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cups fresh raspberries
- confectioners' sugar, for dusting
Directions
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In saucepan, bring brown sugar, butter and syrup just to boil. Pour into greased 9×13-inch baking dish. Top with bread, overlapping slices slightly. In bowl, whisk eggs, half-and-half, bourbon, vanilla, and spices; pour over bread. Top with raspberries. Cover; refrigerate overnight. Bake French toast, covered, at 375 for 15 minutes. Uncover; bake until custard is set is center and top is golden, about 20 minutes more. Dust with confectioners’ sugar.