Ina combines challah with raspberries and a sweet custard to create a moist French toast!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2WS7oERSubscribe to Food Network ▶ http://foodtv.com/YouTubeThe Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Raspberry Baked French ToastRECIPE COURTESY OF INA GARTENLevel: IntermediateTotal: 2 hr 40 min (includes chilling and cooling times)Active: 20 minYield: 8 to 10 servingsIngredients1 tablespoon unsalted butter, at room temperature10 extra-large eggs2 3/4 cups half-and-half1/3 cup plus 2 tablespoons granulated sugar1/3 cup light brown sugar, lightly packed1 tablespoon pure vanilla extract1 teaspoon grated orange zest, plus extra for serving1/2 teaspoon kosher salt10 cups (1-inch-diced) day-old challah bread12 ounces fresh raspberriesConfectioners' sugar, for servingPure maple syrup, for servingDirectionsGrease a 9 x 13 x 2-inch oval baking dish with the butter and set aside. In a large bowl, whisk together the eggs, half-and-half, 1/3 cup of granulated sugar, the brown sugar, vanilla, orange zest, and salt.Spread half of the diced bread in the prepared baking dish. Sprinkle on the raspberries in one layer. Top with the rest of the bread and pour on the egg mixture, pressing down lightly to moisten the bread. Sprinkle with the remaining 2 tablespoons of sugar, cover with plastic wrap, and refrigerate for 1 hour.Preheat the oven to 350 degrees. Place the baking dish on a sheet pan and bake it for 60 to 70 minutes, until the custard is set and the top is puffed and browned. Check after 45 minutes; if the top is getting too browned, cover it lightly with aluminum foil. Cool for 10 minutes, sprinkle with confectioners' sugar, dust with extra orange zest, and serve warm with maple syrup.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#InaGarten #BarefootContessa #FoodNetwork #RaspberryBakedFrenchToastIna Garten's Raspberry Baked French Toast | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=G9ChLojhtxQ