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Baked French Toast with Raspberry Sauce

This crowd-pleasing weekend brunch (prep tonight, bake tomorrow) also makes a festive Christmas breakfast. Let the thick slices of bread absorb the egg batter for at least 45 minutes, and your French toast will be deliciously custardy throughout.

  • prep: 20 mins
    total time: 1 hour 15 mins
  • servings: 4
Photography: Anna Williams

Ingredients

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

Directions

  1. Step 1

    In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.

  2. Step 2

    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.

  3. Step 3

    Preheat oven to 350 degrees. 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.

  4. Step 4

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

  5. Step 5

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

Source
Everyday Food, December 2007

Reviews (17)

  • 19 Apr, 2013

    This recipe is delicious. I made a double batch for Easter Brunch and my children have requested that we have it every weekend! Its our new Sunday brunch staple.

  • 27 May, 2011

    I have made this french toast for a few years now for numerous guests.....as young as 18 months, and as old as 95. I haven't had a single complaint yet. I also haven't had a single leftover. So simple! So good! The best weekend breakfast "go-to" item I have in my arsenal. Love it!

  • 29 Dec, 2010

    I made this for Christmas 2010 breakfast along with the apple sausages. This was a wonderful meal. I used challah bread and it was so puffy and rich. The sausages went with it wonderfully. I definitely recommend making this the evening before to let it sit overnight. This one's a keeper!

  • 29 Dec, 2010

    I made this for Christmas 2010 breakfast along with the apple sausages. This was a wonderful meal. I used challah bread and it was so puffy and rich. The sausages went with it wonderfully. I definitely recommend making this the evening before to let it sit overnight. This one's a keeper!

  • 19 May, 2010

    I made this with brioche Christmas Eve and was able to enjoy gift opening with my daughter, son-in-law and 1 year old grandson (plus "Unc") while it was in the oven. My only issue with the recipe is that it is so outrageously delicious, you really need two batches for four people!

    Thanks Martha, not the first time you made me look good:-)
    Pat

  • 25 Dec, 2008

    Used brioche buns. Very tasty!

  • 25 Dec, 2008

    Used brioche buns. Very tasty!

  • 24 Dec, 2008

    I've used a thick sliced Wheat bread and it comes out great. It's a bit heavier, but it tastes great and one piece fills you up.

  • 24 Dec, 2008

    I've used French bread and it was fine.

  • 24 Dec, 2008

    What about french bread? Still too soft?

  • 24 Dec, 2008

    "Would whole wheat bread be good to use? and 2% milk?"

    You can probably get away with 2% milk (it will taste less rich) but typical sliced whole wheat bread won't hold up under the soaking.

  • 24 Dec, 2008

    Would whole wheat bread be good to use? and 2% milk?

  • 24 Dec, 2008

    this sounds really yummy!! i'll have to try it soon.

  • 20 Apr, 2008

    WOW! This was a big hit at brunch and any leftovers can even be warmed in the oven. What a delicious and simple selection.

  • 12 Feb, 2008

    Very easy, very tasty. Great for company too. Will make this again for sure. I used frozen whole, pitted cherries...heavenly. Karen Tannenbaum

  • 25 Dec, 2007

    Thanks so much for this recipe. It was the perfect Christmas morning breakfast for my entire family and friends (all 16 of us). Not one person didn't like it and that includes the kids who are normally very finicky.I also had a friend from Ireland and one from Poland who want the recipe themselves! It's simple, quick and easy to make especially with all the huslte and bustle of Christmas morning.I would highly reccomend it as a simple, easy and beautiful Christmas Morning breakfast.

  • 21 Dec, 2007

    Fantastic! My husband and two little boys loved this!