In a 9 by 13 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. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. bake until French Toast is set in the center and lightly browned on the bottom, 25 to 30 minutes.
Meanwhile, in a medium bowl, combime 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.
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