Vanilla Buttermilk and Raspberry Baked French Toast
This isn’t your ordinary French toast—our version is fit for a festive brunch during the winter holidays. The egg mixture used for dipping the challah bread includes buttermilk, which imparts a pleasant tang. Brown sugar, vanilla bean paste and cinnamon bring sweetness and spice. For fruity notes, we top the toast with raspberry preserves and fresh berries. Maple syrup adds the finishing touch.
Ingredients:
- 6 eggs, lightly beaten
- 1 1/4 cups (10 fl. oz./310 ml) buttermilk
- 1 cup (8 fl. oz./250 ml) whole milk
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. vanilla bean paste
- 1 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 1 loaf challah bread, about 1 lb. (500 g), cut into slices 1 inch (2.5 cm) thick
- 2 Tbs. cold unsalted butter, cut into 1/4-inch (6-mm) cubes, plus butter for greasing
- 1/4 cup (2 1/2 oz./75 g) raspberry preserves
- 1 pint (8 oz./250 g) mixed berries, such as raspberries, strawberries and blackberries
- Maple syrup for serving
Directions:
Preheat an oven to 375°F (190°C). Generously butter a 9-by-13-inch (23-by-33-cm) baking dish.
In a large bowl, whisk together the eggs, 1 cup (8 fl. oz./250 ml) of the buttermilk, the whole milk, brown sugar, vanilla, cinnamon and salt until well blended. Working with 1 slice of bread at a time, dip the bread slices into the egg mixture, turning to coat them evenly and letting the bread absorb some of the liquid, about 10 seconds per slice.
Arrange the bread slices in the prepared baking dish, overlapping them slightly. Pour any remaining egg mixture evenly over the bread. Let stand at room temperature for 15 minutes, then sprinkle the butter cubes over the surface of the French toast.
Bake for 20 minutes, then remove from the oven and reduce the oven temperature to 350°F (180°C). Pour the remaining 1/4 cup (2 fl. oz./60 ml) buttermilk over the top of the French toast. Dollop with the preserves and sprinkle with the berries. Continue baking until the preserves are slightly loosened and the bread is nicely toasted, about 10 minutes more.
Remove from the oven, pour over maple syrup and serve hot. Serves 6.
Williams Sonoma Test Kitchen
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