Baked French Toast with Strawberries Recipe

4.5 4 4
Baked French Toast with Strawberries Recipe
Baked French Toast with Strawberries Recipe photo by Taste of Home
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Baked French Toast with Strawberries Recipe

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4.5 4 4
Publisher Photo
French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 40 min. + standing

Ingredients

  • 12 slices day-old French bread (1 inch thick)
  • 6 large eggs
  • 1-1/2 cups 2% milk
  • 1 cup half-and-half cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 tablespoons maple syrup
  • 1 cup chopped pecans
  • 4 cups chopped fresh strawberries
  • Additional maple syrup

Directions

Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup. Yield: 12 servings.
Originally published as Baked French Toast with Strawberries in Breakfast & Brunch Bookazine 2014, p36

  • 12 slices day-old French bread (1 inch thick)
  • 6 large eggs
  • 1-1/2 cups 2% milk
  • 1 cup half-and-half cream
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • TOPPING:
  • 1 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 tablespoons maple syrup
  • 1 cup chopped pecans
  • 4 cups chopped fresh strawberries
  • Additional maple syrup
  1. Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight.
  2. Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup. Yield: 12 servings.
Originally published as Baked French Toast with Strawberries in Breakfast & Brunch Bookazine 2014, p36

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Reviews forBaked French Toast with Strawberries

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MY REVIEW
mkaskela User ID: 6061564 247971
Reviewed May. 8, 2016

"Great!"

MY REVIEW
LoungeDog User ID: 8505028 247911
Reviewed May. 6, 2016

"Delicious and easy to make. I used a baguette and it worked well. I imagine it works equally well with cubed bread."

MY REVIEW
tsuop User ID: 6274346 247304
Reviewed Apr. 20, 2016

"Very similar to a recipe I make except I cube the bread. It is delicious & never "gooey" I use a loaf of plain Texas Toast (not the garlic kind : )) jimclark try cubes next time, it's worth another try!!"

MY REVIEW
jimclark User ID: 8366275 226137
Reviewed May. 10, 2015

"I made these today as a Mother's Day brunch for my wife and family. Everyone really enjoyed them and commented on how delicious they are! There's just a few things to be aware of when you make these:

1) They are more like bread pudding than French toast.
2) They do not cook all the way through. Mine stayed quite gooey in the middle. Again, see above.
3) The recipe calls for "French bread" but it really should read "French baguette". If you use a standard loaf of French bread, the slices will be too big to fit 12 in a 13x9 pan; you'll only get about 6-7 slices in the pan. However, if you use a baguette you'll be able to get the right number of slices in the pan, and there's less in the middle to stay soggy because they're smaller.
Overall, they're quite yummy."

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