Oct 18

Raspberry French Toast Breakfast Casserole

So glad Regina found this delicious French toast recipe in the Food Network Magazine. She made a couple tweaks and her family loved it. Now, I make it for my family and they also love it. It’s a perfect occasional indulgence that I won’t feel guilty about enjoying every single bite of.

Great for a Sunday brunch when company comes to visit. It’s elegant yet so simple to throw together. I have also served this as a dessert. It was a big hit on a dessert table. A nice warm piece of this and a dollop of whip cream. How good does that sound?  Bake one of these beauties up soon, you and everyone who tastes this will be so happy you did. Beyond yummy that’s for sure!


Raspberry French Toast Breakfast Casserole


  • 2 tablespoons butter
  • 1 loaf challah bread, sliced into 1-inch slices
  • 1 1/2 cups raspberry jam, homemade or store bought
  • 2 cups Half & Half
  • 1 tablespoon pure vanilla extract
  • 6 large eggs
  • 2 tablespoons + 1 teaspoon sugar
  • 1 pint raspberries, you can use frozen, just let thaw and pat dry
  • confectioners’ sugar for dusting



  1. Butter the inside of a 10 inch cast iron skillet
  2. Cut bread into 1 inch slices and then in half
  3. Spread jam on one side of each bread slice
  4. Place the bread in the skillet with crust side up
  5. Whisk the following:  half & half, vanilla, eggs, 2 tablespoons sugar
  6. Pour mixture over bread in skillet and refrigerate for 4 hours (or overnight)
  7. Preheat oven to 350 degrees
  8. Scatter 1/2 of the raspberries on top of the casserole and sprinkle 1 teaspoon of sugar
  9. Bake for 40 minutes or until golden
  10. Dust with confectioners’ sugar and top with remaining raspberries

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