I was inspired by Ina Garten’s cooking show on the theme of make ahead breakfasts. I was looking for something to make for Mother’s Day and I thought the ease of this dish would be good. I showed my husband the recipe and he approved (we were cooking for his parents) and he took the action to make it.
Ina still cooks by volume which I think is so subjective. The recipe calls for 10 cups of cubed challah. When my husband measured it out it looked so much less compared to what Ina had on her show. He ended up adding more challah based on the amount of wet ingredients. The raspberries in the middle are a nice touch if you like fruit with your french toast. This recipe will appeal to those that like bread pudding because that is what it is. This large piece was not the serving size but as usual I forgot to take a picture when it came out of the oven. We served it with maple syrup but did not add the powdered sugar on top per recipe. I do have my limits on sugar.