Baked French Toast With Raspberry Sauce - cooking recipe

Ingredients

4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 4 slices brioche bread (1 inch thick) or 4 slices other egg bread (1 inch thick)
2 tablespoons unsalted butter, melted
1 (10 -12 ounce) bag frozen raspberries, thawed or (10 -12 ounce) bag strawberries

Preparation

in a 9X13 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; conver and regrigerate until most of the liguid 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 transger soaked bread to sheet. Bake until French toast is set in center and lightly 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.