This is the easiest brunch recipe you’ll find. You do have to plan and start ahead, however, it’s almost entirely hands off and the vanilla aromas are so good.
Two days before you serve this dish slice the baguette into 1″ slices on the diagonal. Spread out the pieces on 1 large or 2 small baking sheets. Loosely cover with plastic wrap and leave over night to dry out. This will prevent the toast from being soggy.
The night before planning to serve:
Butter baking dish with unsalted buttered. I used two dishes, the first was 8″ x 8″ and the second was 8″ x 12″. If you have a larger dish feel free to just use one.
Place your baguette pieces into your dishes.
In a large bowl whisk together eggs, egg yolks, vanilla, cream, and milk. Pour liquid mix over baguette pieces. Cover and chill overnight flipping the bread once to ensure the bread has evenly soaked up the liquid.
Morning serving French Toast:
Preheat your oven to 375° F. Once warm, cover dish with foil and bake in oven for 25-30 minutes.
Remove foil and continue to bake for 35-40 minutes.
Purée berries with water in a blender or food processor. Strain through a fine mesh strainer pushing liquids through. Discard solids.
Add sugar, lemon juice, and mix until blended.
Sauce can be made 1 day ahead. Keep chilled.
Serve dish of french toast with berry sauce on the side*.
I also served this with maple syrup each time I made it, however, it was hardly used. It appears that the berry sauce was enough.