Mohamed Shili Barefoot Contessa French Toast Casserole is a delicious and easy recipe to make, prepared with challah bread, unsalted butter, extra-large eggs, half-and-half, granulated sugar, light brown sugar, and fresh raspberries. It takes around 2 hours and 40 minutes to prepare, chill, bake, and cool. Serve your French Toast Casserole with fresh Strawberry Jam, Blueberry Buckle, or Lemon Posset.
To make this French Toast Casserole, Ina begins by greasing a 9 x 13 x 2-inch oval baking dish with room-temperature butter. She then whisks together the eggs, half-and-half, both types of sugar, vanilla extract, orange zest, and salt in a large bowl. After layering diced challah bread and fresh raspberries in the greased dish, she pours the whisked egg mixture over the top. The casserole is then chilled for an hour, baked for 60 to 70 minutes, and allowed to cool for 10 minutes before serving.
Barefoot Contessa Baked French Toast Casserole Ingredients
- 1 tablespoon unsalted butter, at room temperature
- 10 extra-large eggs
- 2 3/4 cups half-and-half
- 1/3 cup + 2 tablespoons granulated sugar
- 1/3 cup light brown sugar, lightly packed
- 1 tablespoon pure vanilla extract
- 1 teaspoon grated orange zest, plus extra for serving
- 1/2 teaspoon kosher salt
- 10 cups day-old challah bread, 1-inch-diced
- 12 ounces fresh raspberries
- Confectioners’ sugar, for serving
- Pure maple syrup, for serving
How To Make Barefoot Contessa Baked French Toast Casserole
- Prepare the Baking Dish: Use room-temperature butter to grease a 9 x 13 x 2-inch oval baking dish thoroughly. Make sure to cover the bottom and sides.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, half-and-half, both types of sugar, vanilla extract, orange zest, and salt. Whisk these together until well blended.
- Layer Bread and Raspberries: Start by placing half of the diced challah bread into the greased baking dish. Spread the raspberries evenly over this layer. Then, add the remaining bread on top of the raspberries.
- Pour Egg Mixture and Chill: Gently pour the whisked egg mixture over the layered bread and raspberries. Press down lightly to make sure all the bread pieces are soaked. Sprinkle the remaining 2 tablespoons of granulated sugar over the top. Cover the dish with plastic wrap and place it in the refrigerator for 1 hour to allow the flavors to meld.
- Bake and Cool: Preheat your oven to 350°F. Place the baking dish in the oven and bake for 60 to 70 minutes. If you notice the top getting too brown, you can cover it lightly with aluminum foil. Once done, remove from the oven and let it cool for 10 minutes.
- To Serve: After cooling, sprinkle the baked French toast with confectioners’ sugar and additional orange zest. Serve it warm, and offer pure maple syrup on the side for those who want it.
What To Serve With French Toast Casserole
Serve your French Toast Casserole with a variety of fresh fruits like strawberries, blueberries, or banana slices. You can also offer whipped cream or yogurt for added richness. A side of crispy bacon or sausage complements the sweet flavors well.
How To Store French Toast Casserole
In The Fridge
After the French Toast Casserole has cooled to room temperature, transfer it to an airtight container. Store it in the refrigerator for up to 3 days. Make sure the container is sealed well to maintain freshness.
In The Freezer
For longer storage, place the cooled casserole in a freezer-safe, airtight container. You can store it in the freezer for up to one month. Make sure to label the container with the date for easy identification later.
How To Reheat French Toast Casserole
To reheat the casserole, you have two options: for oven reheating, preheat to 350°F and bake for 15-20 minutes. If using a microwave, heat in a microwave-safe dish for 2-3 minutes, checking at one-minute intervals.
Check out More Dessert Recipes From Ina Garten:
Barefoot Contessa Baked French Toast Casserole
Description
Barefoot Contessa French Toast Casserole is a delicious and easy recipe to make, prepared with challah bread, unsalted butter, extra-large eggs, half-and-half, granulated sugar, light brown sugar, and fresh raspberries. It takes around 2 hours and 40 minutes to prepare, chill, bake, and cool. Serve your French Toast Casserole with fresh strawberries, blueberries, banana slices, whipped cream, and crispy bacon or sausage.
Barefoot Contessa Baked French Toast Casserole Ingredients
How To Make Barefoot Contessa Baked French Toast Casserole
- Prepare the Baking Dish: Use room-temperature butter to grease a 9 x 13 x 2-inch oval baking dish thoroughly. Make sure to cover the bottom and sides.
- Mix Wet Ingredients: In a large mixing bowl, combine the eggs, half-and-half, both types of sugar, vanilla extract, orange zest, and salt. Whisk these together until well blended.
- Layer Bread and Raspberries: Start by placing half of the diced challah bread into the greased baking dish. Spread the raspberries evenly over this layer. Then, add the remaining bread on top of the raspberries.
- Pour Egg Mixture and Chill: Gently pour the whisked egg mixture over the layered bread and raspberries. Press down lightly to make sure all the bread pieces are soaked. Sprinkle the remaining 2 tablespoons of granulated sugar over the top. Cover the dish with plastic wrap and place it in the refrigerator for 1 hour to allow the flavors to meld.
- Bake and Cool: Preheat your oven to 350°F. Place the baking dish in the oven and bake for 60 to 70 minutes. If you notice the top getting too brown, you can cover it lightly with aluminum foil. Once done, remove from the oven and let it cool for 10 minutes.
- To Serve: After cooling, sprinkle the baked French toast with confectioners’ sugar and additional orange zest. Serve it warm, and offer pure maple syrup on the side for those who want it.
