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Baked Raspberry French Toast Casserole

15

45

Apple

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

  • 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

    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

  • 2

    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

  • 3

    Pour egg mixture evenly over bread and fruit, press down to fully submerge all ingredients.

  • 4

    Cover and let stand at room temperature for 1 hour.

  • 5

    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

  • 6

    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

  • 7

    Place casserole in preheated grill and bake until golden brown on top, about 45 minutes to 1 hour.

  • 8

    Let stand 10 minutes before serving. Dust with powdered sugar serve with maple syrup. Enjoy!

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