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.
Photography: Anna Williams
Everyday Food, December 2007
- Prep Time 20 minutes
- Total Time 1 hour, 15 minutes
- Serves 4
- 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)
- 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. 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.
© 2014 Martha Stewart Living Omnimedia. All rights reserved.