Lorilyn's Baked Strawberry French Toast

“A culmination of several recipes over the years, this is another delicious breakfast that is made the night before; sparing the chef from getting up early or messing up the kitchen first thing. Serving size is listed as 6-8, but I serve with bacon or sausage & possibly scrambled eggs so we usually get 10 servings out of it. Can also be halved & made in a 9x9 brownie pan to serve a family of 3-4.”
READY IN:
1hr 20mins
SERVES:
6
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Spray a 13x9 baking dish with non-stick cooking spray.
  2. Sprinkle bread cubes over bottom of dish.
  3. Sprinkle berries over bread cubes.
  4. Sprinkle cream cheese over berries.
  5. In large bowl, whisk together the eggs, milk, half & half, almond extract, nutmeg & cinnamon.
  6. Arrange French bread slices over the surface of the berries & cream cheese, creating a flat surface of bread rounds & getting in as many as possible without them popping up. Pour egg & milk mixture over French bread slices.
  7. Mix melted butter, brown sugar, corn syrup & pecans and spread over french bread slices. Cover tightly & refrigerate overnight.
  8. Remove from refrigerator & let stand 20-30 minutes before baking. Preheat oven to 350°. Bake uncovered 50-60 minutes. Let sit 10 minutes before slicing.
  9. For Syrup (can be made fresh or in advance, refrigerated, and reheated for serving):
  10. In a saucepan, combine sugar and cornstarch; add water.
  11. Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
  12. Stir in strawberries and reduce heat. Simmer for 8-10 minutes or until thickened. Stir in butter and serve over french toast.

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