Spring Brioche Custard Bake with Raspberries

Preheat oven to 350 degrees F. Slice your brioche loaf into even cubes, set aside. In a large bowl, combine your eggs, sour cream, milk, vanilla, orange zest (if adding) and 2 tbsp of sugar. Whisk vigorously until combined. Add your cubed bread into the bowl and gently fold until the bread has coated and soaked the custard bath. Transfer to a buttered baking dish and top with raspberries. Sprinkle the last tbsp of sugar on top and bake for 30-35 minutes. Cover with foil half way through to avoid over browning. Top with confectionery sugar and a scoop of vanilla ice cream, serve warm.