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Raspberry-Challah Skillet French Toast Casserole
Total:
4 hr 55 min
Active:
15 min
Yield:
8
Level:
Easy
Total:
4 hr 55 min
Active:
15 min
Yield:
8
Level:
Easy

Ingredients

Directions

Butter the inside of a 10-inch cast-iron skillet. Spread one side of each slice of challah with the jam and cut each slice in half. Arrange the slices in the skillet crust-side up.

Whisk the milk, heavy cream, vanilla, eggs, 1 tablespoon of the granulated sugar and 1/4 teaspoon salt in a large bowl until well combined. Pour the mixture over the challah, making sure they are covered evenly. Cover with foil and refrigerate for 4 hours and up to overnight.

Preheat the oven to 350 degrees F.

Uncover the skillet and sprinkle with half of the raspberries and the remaining 1 tablespoon granulated sugar. Bake until puffed and lightly golden, about 40 minutes. Dust with confectioners' sugar and top with the remaining raspberries. 

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