Preheat your oven to 350°F. While it heats, generously grease a 9x13 inch baking dish (or similar size) with butter or cooking spray. Cut the Hawaiian bread into 1-inch cubes—you want pieces substantial enough to soak up the custard without falling apart. Set the prepared dish and bread aside.

In a large bowl, whisk together the 10 eggs, heavy cream, sugar, brown sugar, orange zest, vanilla extract, almond extract, cinnamon, and salt until fully combined and smooth. I like to zest the orange directly into the wet ingredients so the oils distribute evenly throughout—this gives you more bright citrus flavor in every bite. Let the mixture sit for a minute so the sugar can begin to dissolve.

Spread half of the bread cubes evenly across the bottom of your prepared baking dish. Scatter the raspberries over this layer, then top with the remaining bread cubes, distributing them so the berries are nestled throughout. This layering technique ensures every bite has pockets of fruit rather than all the raspberries sinking to the bottom.

Pour the custard mixture from Step 2 evenly over the layered bread and raspberries. Using the back of a spatula or large spoon, gently press down on the bread to help it absorb the liquid—work carefully to avoid crushing the raspberries. Let the dish sit at room temperature for 15-20 minutes, occasionally pressing down gently, until the bread has absorbed most of the custard and feels softened when you poke it. This soaking time is crucial; it transforms the bread into a custardy, French toast-like texture rather than a soggy mess.

Sprinkle the bread evenly with the 1/3 cup of sugar—this will create a light caramelized crust as it bakes. Transfer the dish to your preheated 350°F oven and bake for 55-60 minutes, until the top is golden brown and a knife inserted into the center comes out clean (it's okay if a little custard clings to it). The center should be set but still have a slight jiggle to it—it will continue to set as it cools.

Remove the baked French toast from the oven and let it rest for 5-10 minutes—I find this helps it hold together when cutting and serving. Dust generously with sifted powdered sugar just before serving to create a beautiful presentation. Cut into portions and serve warm with maple syrup drizzled on top or on the side for dipping.