BREAKFAST IS SERVED. There's something magical about 'going out for breakfast' when you're a kid. For me, it was Sambo's. Way, way back. When your dressed "up" to go "out". Pitcher holders featuring three flavors of syrups and large, rounded scoops of whipped Tiger butter. Back then, French Toast was made with good old, refined-and-bleached-white-flour bread. Nothing could beat it. FAST FORWARD: Times have changed and so has French Toast.
SLICE. POUR. CHILL. BAKE. For the bite-sized toast, a bag of "baby baguettes" caught my eye at Trader Joe's. A simple egg, cream, cinnamon and vanilla mixture is poured over the slices and chilled overnight. In the morning, sprinkle toasted almonds atop and bake - skillet free. To see the round-up of BAKED French Toast, visit the round-up at BAKED SUNDAY MORNINGS.
If you're a stickler for going by the book, you'll want to make the BAKED raspberry sauce as per the recipe. I'm a stickler for tradition. Nothing beats syrup on my new favorite French Toast - with your choice of maple, blueberry or strawberry.