World News – USA – Barefoot Contessa Ina Gartens Raspberry Baked French Toast Recipe is the perfect Christmas breakfast

Are you looking for a simple idea for a Christmas breakfast? The baked French toast recipe by Barefoot Contessa Ina Garten can be easily put together the evening before and baked in the morning while you unpack gifts.

Garten’s raspberry French toast recipe is based on the concept of the custard-soaked favorite, adding a sweet element with fruit. It’s also much easier just to bake and serve for breakfast than frying batches of French toast.

Garten gave this tip while preparing the baked breakfast for an episode of Barefoot Contessa: « It’s really important to use day-old bread as it absorbs the pudding. ”

First, grease a 9 x 13 x 2 inch oval baking dish with butter. Put a layer of diced bread in the baking dish, sprinkle with the raspberries and cover with another layer of bread.

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In a large bowl, whisk the eggs half and half, 1/3 cup sugar, brown sugar, vanilla, orange peel, and salt and pour the egg mixture over the bread and raspberries. Make sure the pudding covers all of the bread pieces by pressing down on the diced pieces. Sprinkle with the remaining sugar and cover with plastic wrap.

Preheat the oven to 350 degrees Fahrenheit and bake for 60 to 70 minutes until the pudding is firm and the top is puffed and browned. Garten recommends checking the French toast after 45 minutes and covering it lightly with foil if it is browning too much.

Chill the French toast for 10 minutes before serving. Dust with powdered sugar, add more orange peel and, if desired, pour maple syrup over each serving.

If the French casserole-style toast recipe isn’t appealing, Garten has a more traditional recipe that is also made from challa or brioche bread with a few added ingredients that make it a little more special. She suggests using half and half instead of milk “if you really want to be over the top. ”

Whisk eggs, half and half or milk, orange peel, honey, vanilla and salt in a shallow bowl. Dip the slices of bread, cut ¾ inch thick, and let the egg mixture soak for a few minutes. Flip them over to coat both sides.

« The longer you soak it and the drier the bread, the better, » said Garten Barefoot Contessa.

Heat a tablespoon of butter and a tablespoon of oil in a pan over medium heat, then add the bread and cook for 3 minutes on each side until browned. When you’re cooking the French toast, place it on a sheet pan and place it in the oven to keep it warm while you cook the remaining slices of bread.

Ina Garten, Barefoot Contessa, French Toast, Baking, Raspberry