Shannon got this recipe from her friend Hannah N
who got it from a Martha Stewart cookbook.

  • 4 lg. eggs
  • 1.5 c. whole milk
  • 1/2 c sugar
  • 1 ts. vanilla extract
  • 1/8 ts. salt
  • 4 thick slices (1") egg bread, challah, brioche or other
  • 2 tbs. unsalted butter, melted
  • 1 bag frozen raspberries or other fruit

In a 9x13 pan whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.  Arrange bread in dish in a single layer, let soak 15 minutes, then turn bread over, cover and refrigerate at least 30 minutes and up to overnight.

Preheat oven to 350. Brush a rimmed baking sheet with butter. With spatula carefully transfer soaked bread to sheet.  Bake until french toast is set in center and lightly browned on the bottom, 25-30 minutes.  Meanwhile, in medium bowl combine fruit with remaining 1/4 cup butter, mash lightly with fork.  Remove french toast from baking sheet with thin spatula, serve with raspberry sauce and other yummy adornments.

Variation on Baked French Toast
    ...a la Shannon

  • 8 eggs
  • French Bread
  • 2 c. milk
  • 1 Tb vanilla
  • 1/4 c. honey