BAKED FRENCH TOAST
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.