This is the easiest French toast recipe I make, and it’s a guest favorite. The recipe appears in “A Butler’s Manor: The Cookbook” as Raspberry Cream French Toast, but it is so often compared to a jelly doughnut that we’ve renamed it. I use a french baguette cut on the diagonal, and figure four slices per serving, or five if I’m serving it without meat. It requires an overnight soak which accounts for the eight hour-plus prep time, but comes together in minutes the day before, and cooks off fast in the morning. You’ll have extra raspberry coulis, which you’ll have no trouble finding other uses for (hint: lemon bars, cheesecake, ice cream…). Enjoy!