Categories: Breakfast

Ingredients

• 3/4 cup light brown sugar
• 6 tbsp. butter
• 3 tbsp. pure maple syrup
• 1 loaf challah, cut into 1/2-inch thick slices
• 8 large eggs
• 2 1/2 cups half-and-half
• 1 tbsp. bourbon
• 2 tsp pure vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 cups fresh raspberries
• confectioners' sugar, for dusting

Directions

1. In saucepan, bring brown sugar, butter and syrup just to boil. Pour into greased 9×13-inch baking dish. Top with bread, overlapping slices slightly. In bowl, whisk eggs, half-and-half, bourbon, vanilla, and spices; pour over bread. Top with raspberries. Cover; refrigerate overnight. Bake French toast, covered, at 375 for 15 minutes. Uncover; bake until custard is set is center and top is golden, about 20 minutes more. Dust with confectioners’ sugar.

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