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This twist on French toast will become a brunch staple. Our creamy cinnamon-vanilla egg mixture is poured over sliced challah bread and fresh raspberries then baked on the Traeger for a wood-fired finish.
1 Challah Bread, 1 loaf, cut into 3/4" slices
18 Ounce fresh raspberries
8 large egg
1 Teaspoon kosher salt
2 Teaspoon vanilla extract
2 Cup whole milk
1 1/2 Teaspoon ground cinnamon
3/4 Cup sugar
1 Challah Bread, 1 loaf, cut into 3/4" slices
18 Ounce fresh raspberries
8 large egg
1 Teaspoon kosher salt
2 Teaspoon vanilla extract
2 Cup whole milk
1 Teaspoon ground cinnamon
: 350 ˚F
3/4 Cup sugar
1/2 Teaspoon ground cinnamon