By Traeger Kitchen
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.
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|1||Challah Bread, 1 loaf, cut into 3/4" slices|
|18 Ounce||fresh raspberries|
|1 Teaspoon||kosher salt|
|2 Teaspoon||vanilla extract|
|2 Cup||whole milk|
|1 1/2 Teaspoon||ground cinnamon|
Arrange bread and raspberries evenly in overlapping layers in a 3-quart baking dish.
1 Challah Bread, 1 loaf, cut into 3/4" slices
18 Ounce fresh raspberries
In a large mixing bowl, whisk together 1/2 cup sugar, 1 tsp cinnamon and salt. Add eggs, milk, and vanilla and whisk to combine.
8 large egg
1 Teaspoon kosher salt
2 Teaspoon vanilla extract
2 Cup whole milk
1 Teaspoon ground cinnamon
Pour egg mixture evenly over bread and fruit, press down to fully submerge all ingredients.
Cover and let stand at room temperature for 1 hour.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
350 ˚F / 177 ˚C
Combine remaining 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle evenly over top of casserole.
3/4 Cup Sugar
1/2 Teaspoon ground cinnamon
Place casserole in preheated grill and bake until golden brown on top, about 45 minutes to 1 hour.
Let stand 10 minutes before serving. Dust with powdered sugar serve with maple syrup. Enjoy!