Raspberry French Toast Bake

I was recently at a large family gathering, where sixteen vaccninated members of my husbands family gathered together to celebrate his eldest sister turning sixty. It happened a year ago, yet another event that was delayed by COVID, and when it happened, we were all ready to be together. Admittedly, it was not completely safe despiete vaccines. We were nine separate bubbles, some of whom had traveled with others, but if not now, when? In any case, my SIL did a bang up job of cooking for us all, and this was one of the breakfast dishes she put together using leftover challah dibs and dabs that she had frozen from previous celebrations. She told me that this is emblematic of Ina Garten recipes she has used before--easy, delicious comfort food that feeds a crowd without a fuzz. If you are not a fan of fruit leave the raspberrys out or make a compote and have them on the side. 1 tablespoon unsalted butter, at room temperature 10 extra-large eggs 2 3/4 cups half-and-half 1/3 cup plus 2 tablespoons granulated sugar 1/3 cup light brown sugar, lightly packed 1 tablespoon pure vanilla extract 1 teaspoon grated orange zest, plus extra for serving 1/2 teaspoon kosher salt 10 cups (1-inch-diced) day-old challah bread 12 ounces fresh raspberries Confectioners' sugar, for serving Pure maple syrup, for serving Grease 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.