Directions

1. Line Dutch Oven with heavy foil or parchment foil for easy cleanup.
2. Thaw Rhodes Artisan Rolls and tear into rustic bite size pieces and place in the Dutch oven.
3. In a large bowl, thoroughly mix the eggs, then stir in salt, sugar, cinnamon, and vanilla extract, stir in the half and half.
4. Drizzle the mixture over the bread. Use a wooden spoon or rubber spatula to lightly toss the bread until each piece is evenly coated. Sprinkle the raspberries on top and mix gently.
5. Bake at 400°F for about 45 minutes.
6. Serve with butter and maple syrup.
7. For a 10″ Dutch Oven you will need 25 hot charcoal briquettes. Place 17 coals on top of the Dutch Oven lid and 8 coals underneath the Dutch Oven.
8. For a 12″ Dutch Oven you will need 29 hot charcoal briquettes. Place 19 coals on top of the Dutch Oven lid and 10 coals underneath the Dutch Oven.