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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:
  • Total Time:
  • Servings: 4
  • Yield:
Baked French Toast with Raspberry Sauce

Photography: Anna Williams

Source: Everyday Food, December 2007

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

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

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

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