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Baked French Toast with Raspberry Sacue Recipe


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     Baked French Toast with Raspberry Sacue

Category   Breakfast - Brunch
Sub Category   None
Servings   4
Preptime   20m, total 1.5 hour

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 tsp pure vanilla extract
1/8 tsp salt
4 thick slices challah or other egg bread
2 Tbs unsalted butter, melted
10 to 12 ounces frozen raspberries, thawed

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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