In a large mixing bowl, whisk eggs, milk and vanilla. Add thawed raspberries and whisk into the eggs/milk mixture. (I smooshed them up with the back of a spoon in an attempt to "spread the flavor about."
Dip each side of each slice of bread in egg/milk/raspberry mixture and place on electric griddle or into a skillet. Let cook about 2-3 minutes on each side. (Time will depend on the heat of your skillet.) Flip and cook on the other side. Repeat for all the bread slices.
Serve with Raspberry Vanilla French Toast with butter and powdered sugar and bananas.