Summer Brunch: Main Courses: French Toast with Berry Sauce
Recipe created for you by Wild Thymes Farm

Summer Brunch Index

French Toast with Berry Sauce

Serves 3-4

3 large eggs

1 cup whole milk

1 teaspoon sugar

1/4 teaspoon salt

1 (1-lb) challah loaf, Brioche or plain white bread, cut crosswise into 12 (1/2-inch-thick) slices (not including end pieces)

61/2 tablespoons unsalted butter

1 jar of any Wild Thymes Cranberry Sauce

Preheat oven to 350F. Whisk together eggs, milk, sugar, and salt until blended. Pour into a large baking pan and soak bread slices in 1 layer, turning once, 8 minutes. While bread is soaking, put cranberry sauce and 3 tablespoons of butter in small saucepan until butter is melted and cranberry sauce is warmed through. Mix well to combine.

Heat 1 1/2 tablespoons butter in a 12-inch heavy skillet or griddle over moderately high heat until foam subsides. Transfer 4 soaked bread slices to skillet with a slotted spatula and cook until golden brown, about 1 minute on each side. Cook remaining bread in 2 batches, adding more butter as needed. Transfer slices as cooked to a large shallow baking pan (using a clean spatula) and, when all are browned, bake in middle of oven until hot, about 5 minutes. Drizzle French toast with berry sauce to serve.