Strawberry-Hazelnut French Toast Recipe

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Strawberry-Hazelnut French Toast Recipe
Strawberry-Hazelnut French Toast Recipe photo by Taste of Home
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Strawberry-Hazelnut French Toast Recipe

Read Reviews
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Publisher Photo
My husband and I discovered this nutty French toast at a bed & breakfast in Arkansas. We bought their cookbook so we could make it at home. We've changed it over the years, but it still reminds us of that lovely inn.—Lynn Daniel, Dallas, Texas
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 35 min.

Ingredients

  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 10 slices French bread baguette (1 inch thick)
  • 5 large eggs
  • 1-1/2 cups half-and-half cream
  • 2 tablespoons hazelnut liqueur or hazelnut flavoring syrup
  • 1 tablespoon vanilla extract
  • Sliced fresh strawberries and chopped hazelnuts

Directions

In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread.
In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed, edges are golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts. Yield: 10 servings.
Originally published as Strawberry-Hazelnut French Toast in Breakfast & Brunch Bookazine 2015, p27

  • 1/2 cup butter, cubed
  • 1 cup packed brown sugar
  • 2 tablespoons light corn syrup
  • 10 slices French bread baguette (1 inch thick)
  • 5 large eggs
  • 1-1/2 cups half-and-half cream
  • 2 tablespoons hazelnut liqueur or hazelnut flavoring syrup
  • 1 tablespoon vanilla extract
  • Sliced fresh strawberries and chopped hazelnuts
  1. In a microwave, melt butter with brown sugar and corn syrup; stir until brown sugar is blended. Pour into a greased 13x9-in. baking dish; top with bread.
  2. In a large bowl, whisk eggs, cream, liqueur and vanilla; pour over bread. Refrigerate, covered, overnight.
  3. Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 35-40 minutes or until puffed, edges are golden and a knife inserted in the center comes out clean. Let stand 5-10 minutes before serving. Serve with strawberries and hazelnuts. Yield: 10 servings.
Originally published as Strawberry-Hazelnut French Toast in Breakfast & Brunch Bookazine 2015, p27

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Reviews forStrawberry-Hazelnut French Toast

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MarineMom_texas User ID: 31788 268296
Reviewed Jun. 23, 2017

"Are you thinking of making this? Go, right now, and make it. This recipe is worth 10 stars. I only made a couple of minor changes. I halved the recipe for the two of us and used pecans instead of hazelnuts. I used the hazelnut flavored syrup. You wonder if it would reheat later? I wouldn't know. We ate the whole thing. This would make a fabulous guest breakfast but the two of us will have it often. I highly recommend this recipe.

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MY REVIEW
Queenlalisa User ID: 15400 268122
Reviewed Jun. 19, 2017

"I loved having this in the fridge ready to pop in the oven for breakfast this morning. It was very delicious and filling! I just used the hazelnut extract because my son won't eat nuts. Everyone loved it!"

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