Baked French Toast with Raspberry Sauce


4 large eggs
1 1/2 cup(s) whole milk
1/2 cup(s) sugar
1 teaspoon(s) pure vanilla extract
1/8 teaspoon(s) salt
4 slice(s) (each 1-inch thick) challah, brioche, or other egg bread
2 tablespoon(s) melted unsalted butter
1 bag(s) (10 to 12 ounces) frozen raspberries (or strawberries), thawed
Smoked chicken sausage, warmed, for serving (optional)


In a 9- by 13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.

Preheat oven to 350 degrees F. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.

Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.

Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

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