This raspberry breakfast casserole is melt in your mouth delicious! and I mean Mother’s Day brunch and Christmas morning worthy delicious!
My husband made this amazing raspberry breakfast casserole for me on Mother’s Day and it did not disappoint! It was the perfect combination of french toast and eggs with the sweetness of fruit. It was so good I made him promise to make this raspberry breakfast casserole Christmas morning as well!
- Grease a 9 x 13 x 2-inch 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, and salt.
2. Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries 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 for 1 hour.
3. 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 puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners’ sugar, and serve warm with maple syrup.