Baked French Toast

As much as I love to cook, I'm not the best short order breakfast cook. French toast on the stove never seems to work out well for me. When I host a brunch, I really like to make Creme Brulee French Toast Casserole. Its really decadent and always a hit. I make it every now and then for Sunday breakfast but its not a regular because its really rich. I recently had some wonderful French toast at my mother-in-law's house. She was testing a recipe for America's Test Kitchen and it came out beautifully. If I were inclined to make French toast on the stove, I would use that recipe. I clipped this recipe from Everyday Food a while back. I liked that this recipe makes individual French toast slices all in the oven. Even better I started it Saturday night and had French toast ready to cook when I got up on Sunday morning. All I had to do was transfer it to a baking sheet and pop it in the oven. We really liked this French toast, it had a nice custardy taste and was very moist. I used Challah as the recipe suggested, its my favorite bread for French toast. I didn't make the raspberry sauce but I'm sure that would put this recipe over the top!

Baked French Toast with Raspberry Sauce
Source: Everyday Food, December 2007

Serves 4 4 large eggs 1 1/2 cups whole milk 1/2 cup sugar 1 teaspoon pure vanilla extract 1/8 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) 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.