Thehungrycodercooks

Ingredients

Grocery List

• 1 whole Challah Bread or Brioche
• 1/4 cup light brown sugar
• 1/4 cup raspberries (or as needed)
• 1/4 cup blueberries (or as needed)
• 1/2 stick butter thickly sliced
• For the custard
• 5 Sauder’s Eggs
• 1 cup Whole Milk
• 1/4 cup sugar
• Pinch of salt
• 1 tsp Vannila extract (alcohol free)
• Drizzle of Honey or Maple syrup (toppings)
• Softened Butter (toppings)

Directions

1. Place the whole challah bread or brioche in a greased baking dish. Using a sharp knife, make slices about 1 inch apart, being careful not to cut all the way through.
2. In a large bowl, whisk together the eggs, whole milk, sugar, salt, and vanilla extract until smooth and well combined. Optionally you can also add a pinch of cinnamon powder and nutmeg.
3. Slowly pour the custard over the bread, making sure it gets between all the slices. Gently separate the slices with your fingers if needed to help the bread absorb the custard.
4. Sprinkle the brown sugar between the slices. Tuck the raspberries, blueberries, and slices of butter throughout the bread.
5. Cover and refrigerate for at least 5–6 hours, or preferably overnight, to allow the bread to fully absorb the custard.
6. Preheat the oven to 350°F (175°C). Bake uncovered for 40–50 minutes, or until the top is golden brown and the custard is set in the center.
7. Let the baked French toast rest for 5–10 minutes before serving. Top with softened butter and drizzle generously with honey or maple syrup.
   

Recipe Video

Notes

• For extra flavor, add a sprinkle of cinnamon to the custard.
• The berries will become soft and jammy as they bake, creating pockets of sweetness throughout the French toast.