Raspberry French Toast Breakfast Casserole

Raspberry French Toast Breakfast Casserole 2 tablespoons butter 1 loaf challah bread, sliced into 1-inch slices 1 1/2 cups raspberry jam, homemade or store bought 2 cups Half & Half 1 tablespoon pure vanilla extract 6 large eggs 2 tablespoons + 1 teaspoon sugar 1 pint raspberries, you can use frozen, just let thaw and pat dry confectioners’ sugar for dusting Butter the inside of a 10 inch cast iron skillet Cut bread into 1 inch slices and then in half Spread jam on one side of each bread slice Place the bread in the skillet with crust side up Whisk the following: half & half, vanilla, eggs, 2 tablespoons sugar Pour mixture over bread in skillet and refrigerate for 4 hours (or overnight) Preheat oven to 350 degrees Scatter 1/2 of the raspberries on top of the casserole and sprinkle 1 teaspoon of sugar Bake for 40 minutes or until golden Dust with confectioners’ sugar and top with remaining raspberries