Baked French Toast With Raspberry Sauce

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.

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 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

Directions

1. in a 9X13 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; conver and regrigerate until most of the liguid is absorbed, at least 30 minutes and up to overnight.
3. 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.
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.