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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.

Course Breakfast
Keyword breakfast, challah, egg bread, eggs, french toast, heavy cream, milk
Servings 8

Ingredients

  • 2 tbsps butter, softened
  • 1 loaf challah, or egg bread sliced into 1" pieces
  • 1 1/2 cups raspberry preserves
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 tbsp vanilla extract
  • 6 large eggs
  • 3 tbsps granulated sugar
  • 1/4 tsp salt
  • 1 pint fresh raspberries
  • 3 tbsp confectioner's sugar

Instructions

  1. Butter the inside of a 10 inch cast iron skillet with softened butter

  2. Spread one side of each slice of egg bread with raspberry preserves and then cut in half.

  3. Arrange the slices in a circle, overlapping slightly from the outside in with crusts facing up.

  4. 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.

  5. Cover with plastic wrap or foil and refrigerate overnight.

  6. Preheat oven to 350F.

  7. Remove covering from French Toast and sprinkle with remaining 2 tbsps granulated sugar and half of the fresh raspberries.

  8. 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.

  9. Dust with confectioners' sugar and remaining fresh raspberries just before serving.