Strawberry French Toast Bake
French Toast Bake is an easy and delicious Sunday brunch or lazy Saturday morning favorite. Add in ripe, juicy strawberries sandwiched between sweet Hawaiian bread and baked French Toast style and this baked french toast will steal the show!
Servings: 12 servings
Ingredients
French Toast:
- 1 loaf Hawaiian Bread or french bread
- 5 eggs
- 2 cups nonfat milk
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla
- 2 cups sliced strawberries about 1 pint
Topping:
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 cup cold butter cubed
Instructions
Topping
- In a small bowl, combine flour, brown sugar and cinnamon. Cut in butter with a pastry cutter or your fingers to combine until it resembles coarse crumbs. Set aside.
Strawberry French Toast
- If planning to bake immediately, preheat oven to 350 degrees. Use butter (or cooking spray) to lightly grease an 9"x13" baking dish.
- Wash strawberries and remove the stems. Cut into thin slices. Pro tip: Use an egg slicer for the berries if you have one.
- In a medium sized bowl, whisk together eggs, milk, sugar, cinnamon and vanilla. Set aside
- Tear or cut bread into 1-2" cubes. Layer half of the bread in the baking dish, then layer half of the sliced strawberries. Repeat with the remaining bread and sliced strawberries.
- Pour egg mixture evenly over bread and strawberries. Gently press down on the bread so the egg mixture soaks into every piece, but careful not to smoosh the strawberries. Sprinkle topping evenly on top.
- If making ahead: Cover with plastic wrap and store in the fridge for up to 24 hours. Let the casserole sit out while the over preheats to 350 degrees F. Bake for 45-50 minutes, or up to an hour if needed. Allow to cool and set for 10 minutes.
- If baking immediately: Bake uncovered at 350 degrees for about 45-50 minutes. Allow to cool and set for 10 minutes. Serve warm, preferably with syrup and whipped cream!
Notes
You can make this recipe ahead of time, and refrigerate overnight until ready to bake, but you may need to add an additional 10 minutes or so to the baking time.
Refrigerate leftovers for up to 3-4 days.
Freeze, tightly wrapped, for up to 3 months.
Nutrition
Calories: 223kcal | Carbohydrates: 34g | Protein: 8g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 79mg | Sodium: 250mg | Potassium: 174mg | Fiber: 2g | Sugar: 13g | Vitamin A: 300IU | Vitamin C: 14mg | Calcium: 87mg | Iron: 2mg
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