French Toast Casserole

INGREDIENTS:

1 tablespoon unsalted butter, at room temperature

9 extra-large eggs

2 1/2 cups half-and-half

1/3 cup plus 2 tablespoons granulated sugar

1/3 cup light brown sugar, lightly packed

1 1/2 tablespoons pure vanilla extract

1 tablespoon grated orange zest, plus extra for serving

1/2 teaspoon salt

1 loaf (1-inch-diced) day-old challah or brioche bread

10 ounces fresh raspberries or blueberries (optional)

Powdered Sugar (dusting) and Maple Syrup for serving

INSTRUCTIONS:

The night before: 

Grease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. 

In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.

Spread half of the diced bread in the prepared baking dish. If making with berries, sprinkle on the raspberries or blueberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate overnight.

The next morning:

Preheat the oven to 350 degrees. 

Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is gold and starting to crisp.

Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. 

Cool for 10 minutes, dust with powdered sugar, extra orange zest, and serve warm with maple syrup. Highly recommend serving with bacon and mimosas!