Baked French Toast with Strawberries
TOTAL TIME: Prep: 20 min. + chilling Bake: 40 min. + standing
YIELD: 12 servings.
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
Ingredients
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12 slices day-old French bread (1 inch thick)
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6 large eggs
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1-1/2 cups 2% milk
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1 cup half-and-half cream
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2 tablespoons maple syrup
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1 teaspoon vanilla extract
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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TOPPING:
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1 cup packed brown sugar
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1/2 cup butter, melted
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2 tablespoons maple syrup
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1 cup chopped pecans
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4 cups chopped fresh strawberries
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Additional maple syrup
Directions
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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.
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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.
Nutrition Facts
1 piece (calculated without additional syrup): 377 calories, 20g fat (8g saturated fat), 126mg cholesterol, 266mg sodium, 42g carbohydrate (27g sugars, 3g fiber), 8g protein.
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