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.
Provided by my kids mom
Categories Breakfast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 465.4, Fat 16.2, SaturatedFat 7.5, Cholesterol 256.3, Sodium 377.7, Carbohydrate 67.3, Fiber 4, Sugar 46.5, Protein 13.6
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