Traeger Kitchen
Baked Raspberry French Toast Casserole
Prep Time
15 Minutes
Cook Time
45 Minutes
Effort
Pellets
Apple
This twist on French toast will become a brunch staple. Our creamy cinnamon-vanilla egg mixture is poured over sliced challah bread and fresh raspberries then baked on the Traeger for a wood-fired finish.
Ingredients
Units of Measurement:
main
1 Challah Bread, 1 loaf, cut into 3/4" slices
18 Ounce fresh raspberries
8 large egg
1 Teaspoon kosher salt
2 Teaspoon vanilla extract
2 Cup whole milk
1 1/2 Teaspoon ground cinnamon
3/4 Cup sugar
Steps
1
Arrange bread and raspberries evenly in overlapping layers in a 3-quart baking dish.Ingredients
1 Challah Bread, 1 loaf, cut into 3/4" slices
18 Ounce fresh raspberries
2
In a large mixing bowl, whisk together 1/2 cup sugar, 1 tsp cinnamon and salt. Add eggs, milk, and vanilla and whisk to combine.Ingredients
8 large egg
1 Teaspoon kosher salt
2 Teaspoon vanilla extract
2 Cup whole milk
1 Teaspoon ground cinnamon
3
Pour egg mixture evenly over bread and fruit, press down to fully submerge all ingredients.4
Cover and let stand at room temperature for 1 hour.5
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Grill: 350 ˚F6
Combine remaining 1/4 cup sugar and 1/2 tsp cinnamon. Sprinkle evenly over top of casserole.Ingredients
3/4 Cup sugar
1/2 Teaspoon ground cinnamon
7
Place casserole in preheated grill and bake until golden brown on top, about 45 minutes to 1 hour.8
Let stand 10 minutes before serving. Dust with powdered sugar serve with maple syrup. Enjoy!