Baked French Toast with Raspberry Sauce

Name: Baked French Toast with Raspberry Sauce
Prep time: 20 min
Total time: 75 min
Ingredients: 4 large eggs; 1.5 cups whole milk; 0.5 cup sugar; 1 teaspoon pure vanilla extract; 0.125 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)

3.7

(95)

15 Reviews

By

Martha Stewart Test Kitchen

Updated on March 2, 2020

Prep Time:

20 mins

Total Time:

1 hr 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