Courtesy of Wild Thymes
3 large eggs
1 cup whole milk
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)
6-1/2 tablespoons unsalted butter
1 jar of Cranberry Raspberry Sauce
Preheat oven to 350°F. 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.