Baked French Toast with Raspberry Sauce

Name: Baked French Toast with Raspberry Sauce
Prep time: 20 min
Total time: 1 h 15 min
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)

95 Ratings
17 Reviews

This crowd-pleasing weekend brunch recipe (prep tonight, bake tomorrow) is French toast with a twist: Raspberry sauce replaces the traditional maple syrup. This colorful dish also makes a festive Christmas breakfast.

Everyday Food, December 2007

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Read the full recipe after the video.

Recipe Summary test

prep:

20 mins

total:

1 hr 15 mins

Servings:

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

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

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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.
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.
Step 4
Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
Step 5
Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

Cook's Notes

Let the thick slices of bread absorb the egg batter for at least 45 minutes, and your French toast will be deliciously custardy throughout.

Reviews (17)

95 Ratings

5 star values: 28
4 star values: 31
3 star values: 18
2 star values: 13
1 star values: 5

Martha Stewart Member

04/19/2013

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.

Martha Stewart Member

05/27/2011

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!

Martha Stewart Member

12/29/2010

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!

Martha Stewart Member

12/29/2010

Martha Stewart Member

05/19/2010

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

Martha Stewart Member

12/25/2008

Used brioche buns. Very tasty!

Martha Stewart Member

12/25/2008

Used brioche buns. Very tasty!

Martha Stewart Member

12/24/2008

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.

Martha Stewart Member

12/24/2008

I've used French bread and it was fine.

Martha Stewart Member

12/24/2008

What about french bread? Still too soft?

Martha Stewart Member

12/24/2008

"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.

Martha Stewart Member

12/24/2008

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

Martha Stewart Member

12/24/2008

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

Martha Stewart Member

04/20/2008

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

Martha Stewart Member

02/12/2008

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

Martha Stewart Member

12/25/2007

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.

Martha Stewart Member

12/21/2007

Fantastic! My husband and two little boys loved this!

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Reviews (17)

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Baked French Toast with Raspberry Sauce

Gallery

Recipe Summary test

Ingredients

Directions

Cook's Notes

Reviews (17)

All Reviews for Baked French Toast with Raspberry Sauce