Baked French toast with Berry Sauce

Photo by Laurie S.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

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 (I like apple), warmed, for serving

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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