Baked Raspberry French Toast Casserole
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.
Prep Time
15 Minutes
Cook Time
45 Minutes
Pellets
Apple
Ingredients
Number of people serving
4
Activating this element will cause content on the page to be updated.Units of measurement:
main
| 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 |
Step
1
Arrange bread and raspberries evenly in overlapping layers in a 3-quart baking dish.
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.
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 / 177 ˚C
6
Combine remaining 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle evenly over top of casserole.
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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