"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Baked French Toast with Raspberry sauce Recipe

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This recipe for Baked French Toast with Raspberry sauce, by , is from The Moreland Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Megan Moreland
Added: Friday, April 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 Large eggs
1-1/2 c. whole milk
1/2 c. sugar
1 tsp. pure vanilla extract
1/8 tsp. salt
4 thick slices challah, brioche or other egg bread (1 inch thick)
2 tbsp. unsalted butter
1 bag frozen raspberries or strawberries, thawed
Smoked chicken sausage warmed for serving

Directions:
Directions:
In a 9x13 baking dish, whisk together eggs, milk, 1/4 c. 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 s absorbed, at least 30 minutes and up to overnight.
Preheat oven to 350. 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 ligtly 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

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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