Prep 45 mins
Cook 30 mins
Taken from Food magazine Dec 2007 issue. Note: Let the thick slices of bread absorb the egg batter for at lest 45 minutes, and your French toast will be deliciously custardy throughout.
- 4 large eggs
- 1 1⁄2 cups whole milk
- 1⁄2 cup sugar
- 1 teaspoon pure vanilla extract
- 1⁄8 teaspoon salt
- 4 slices challah (1 inch thick) or 4 slices brioche bread (1 inch thick) or 4 slices other egg bread (1 inch thick)
- 2 tablespoons unsalted butter, melted
- 1 (10 -12 ounce) bag frozen raspberries, thawed or 1 (10 -12 ounce) bag strawberries
- in a 9X13 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; conver and regrigerate until most of the liguid is absorbed, at least 30 minutes and up to overnight.
- Preheat oven to 350. Brush a rimmed baking sheet with butter. With a spatula, carefully transger soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25-30 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.