Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Baked French Toast with Raspberry Sauce 3.7 (94) 13 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on March 2, 2020 Print Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 15 mins Servings: 4 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. Ingredients 4 large eggs 1 ½ cups whole milk ½ cup sugar 1 teaspoon pure vanilla extract ⅛ 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 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. Anna Williams 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. Print