Baked French Toast with Raspberry Sauce

I absolutely love French toast. Love, love, love it.

Another thing I love are dishes I can make the night before and refrigerate.

So when I saw this recipe in Everyday Food I knew I would love it. It's easy to mix up and makes a great Sunday brunch or holiday breakfast. Or a satisifying dinner (because it's always special to have breakfast food at dinner time)!

Serves 4

Ingredients:
4 large eggs
1 1/2 cups whole milk
1/2 cup sugar
1 teaspoon pure vanilla extract
1/8 teaspoon salt
4 thick slices challah, brioche, or other egg bread (1 inch thick) (I used a large loaf of Italian bread. I had more than 4 slices and the recipe made enough for all slices.)
2 tablespoons unsalted butter, melted
1 bag (10 to 12 ounces) frozen raspberries (or strawberries), thawed

Directions
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. (I use parchemnt paper.) 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.

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.

You can use so many different berries for the sauce. Experiment and enjoy!