Last weekend, I knew I wanted to make french toast. But how to make french toast fancy, worthy of the Super Brunch Sunday name? We were already using special bread, so that was a start, but we knew there had to be more. Ephraim suggested a sauce, and when I found THIS Martha Stewart recipe for Baked French Toast with Raspberry Sauce, I knew it was what we needed; along with our special raisin challah! Some bananas and maple syrup on top of that, and we were in business.
1/4 cup sugar
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed
- Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork. That's it. Yummy.
Baked French Toast
4 large eggs
1 1/2 cups whole milk
1/4 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 teaspoon (or more) cinnamon
- 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.
- Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.
What are you making for brunch this Sunday?