Cathie Cappa from Auntie Cathie’s Kitchen was in studio to give us the dish on baked vanilla bean French toast. This easy dish comes together quickly and is great for a crowd  – like a bridal shower brunch! Cathie uses the same 6 eggs to 2 cups of half and half  (the 6/2 ratio) to make the French toast as she did to create the base of her classic quiche, which she also shared with us today.

Vanilla Bean French Toast   

2 Tbs. Unsalted butter, plus more for greasing
    1 Loaf challah or brioche
    6 Eggs, lightly beaten
    2 Cups  half-and-half
    1/4 cup (2 oz./60 g) Firmly packed light brown sugar
    1 tsp. Grated lemon zest
    Kosher salt
    1/2 cup  Maple syrup
    1 tsp. Vanilla extract
    1/2 cup  Fresh raspberries or blueberries
    1/4 cup  Sliced almonds
    Confectioners’ sugar for dusting

Slice the bread, arrange it in a buttered baking dish, combine all of the ingredients except for the raspberries and almonds, pour over bread, cover with plastic wrap and place in fridge overnight. Bake in 350 oven for 30 – 40 minutes until done. Top with almonds, raspberries and powdered sugar.