I didn’t have high expectations for this week’s Baked Sunday Mornings project. I don’t like French toast. Which is weird, since I love bread and I love custard. But the two together? Bleh. I’m picky about bread pudding, too, and that’s what this version of French toast resembles.
The great thing about this is that it’s really quick and easy to make and the bread can soak in the custard overnight. The raspberry sauce takes just a few minutes to make. And it’s not bad, it’s just not great. I’ve done a similar recipe in the past, with an apple filling in the middle of the bread, and Larry and I like that version better. To get the recipe and see the other (better looking) entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Baked French Toast (Baked Explorations, p. 48)
I was surprised to find such a simple recipe in a cookbook. But I was actually relieved to have an easy assignment this week. For someone who’s not crazy about French Toast….you did a great job. It looks beautiful! : )
Sorry you didn’t like this more – your photo looks so delicious, especially the intensely-colored sauce! So pretty!