Sometimes breakfast is just breakfast, and sometimes it’s a work of art. Case in point, this recipe for Overnight Skillet Raspberry French Toast.
There is something about baking in a skillet that is just genuinely beautiful. I make my banana bread in my skillet, and this Skillet Berry Crumble is beautiful to serve, but also makes an perfect gift (hint: you leave the skillet behind).
The secret to any great french toast recipe, in my humble opinion, starts with challah. Yes, you can use any leftover bread but I’m not sure why you would. You can typically find challah at local bagel shops in your community. In Ottawa, I highly recommend The Bagel Run. Pre-Covid, I used to stop in every couple of weeks to grab a fresh loaf, now I stop by and pick up a few at a time and freeze them.
French toast made in a cast iron skillet is my preferred method when making it the traditional, dip and fry method, but works astoundingly well for this overnight version. It also allows for a very pretty presentation.
You can use your own preserves of course if you make them, but picking up a jar at the grocery store works just as well for this recipe. Be sure to slather it on generously, before cutting each slice in half and arranging in the pan.
The advantage to this cast iron skillet French toast is that it’s all made ahead, making it a perfect breakfast for special occasions like Christmas morning or when you have guests in. It might look like you fussed with it forever, and by all means let your guests think you did, but just know that this is super simple to pull together.
Serve this beauty breakfast family style with warm maple syrup on the side, and let everyone scoop out their portion. Just remember the pan is hot, so be sure to add a potholder for the handle.
Overnight Skillet Raspberry French Toast
Egg bread slathered with raspberry preserves and soaked in egg batter overnight before baking to a golden puffed brown the next day.
Butter the inside of a 10 inch cast iron skillet with softened butter
Spread one side of each slice of egg bread with raspberry preserves and then cut in half.
Arrange the slices in a circle, overlapping slightly from the outside in with crusts facing up.
In a large measuring cup or bowl, whisk the milk, cream, vanilla, eggs, 1 tbsp of the granulated sugar, and salt in a large bowl until well combined. Pour the mixture over the bread evenly, ensuring all bread is soaking in mixture.
Cover with plastic wrap or foil and refrigerate overnight.
Preheat oven to 350F.
Remove covering from French Toast and sprinkle with remaining 2 tbsps granulated sugar and half of the fresh raspberries.
Place in oven until and bake until puffed and lightly golden on top. Approximately 50 minutes. If top starts to burn lightly place tinfoil over top.
Dust with confectioners' sugar and remaining fresh raspberries just before serving.