STRAWBERRY FRENCH TOAST BAKE RECIPE BY TASTY
Here's what you need: biscuits, strawberry, strawberry, sugar, eggs, milk, maple syrup, vanilla extract, cinnamon, whipped cream
Provided by Mercedes Sandoval
Categories Breakfast
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat oven 350˚F (180˚C).
- Slice each biscuit into 8 pieces and place in a greased baking dish.
- In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
- Combine egg mixture ingredients in a large bowl until well-incorporated.
- Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
- Top with strawberry filling and the fresh quartered strawberries.
- Bake for 40-50 minutes, or until golden brown.
- Slice and serve with whipped cream.
- Enjoy!
Nutrition Facts : Calories 226 calories, Carbohydrate 41 grams, Fat 5 grams, Fiber 2 grams, Protein 4 grams, Sugar 30 grams
STRAWBERRY CREAM CHEESE FRENCH TOAST
French toast casserole is served with a drizzle of warm homemade strawberry sauce.
Provided by Tamala Henry
Categories Breakfast and Brunch Eggs
Time 9h45m
Yield 12
Number Of Ingredients 11
Steps:
- Generously grease a 9x13-inch baking dish.
- Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
- Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
- Remove baking dish from refrigerator 45 minutes before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
- Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.
Nutrition Facts : Calories 432.7 calories, Carbohydrate 42.2 g, Cholesterol 244.5 mg, Fat 24.5 g, Fiber 1.3 g, Protein 12.5 g, SaturatedFat 13.4 g, Sodium 376 mg, Sugar 25.2 g
STRAWBERRIES AND CREAM FRENCH TOAST
Strawberries and Cream French Toast features buttery slices of brioche bread, fresh strawberries, and whipped cream! A fancy restaurant-quality recipe that's perfect for Easter, Mother's Day, or a bridal shower brunch! This recipe can easily be doubled if you're serving a large crowd!
Provided by Ashley Manila
Time 45m
Number Of Ingredients 21
Steps:
- Melt a few Tablespoons of butter in a large skillet over medium-heat.
- In a large shallow bowl or pie plate, whisk the eggs and egg yolks until well combined. Add in the cinnamon, nutmeg, and sugars, and whisk until well combined. Finally, whisk in the milk, heavy cream, vanilla, and grand marnier.
- Dip each slice of brioche into the egg mixture, making sure both sides are well coated.
- Place brioche slices into skillet and cook until the undersides are golden brown, about 3 minutes.
- Flip, and continue cooking on the other side until equally golden brown, about another 2 to 3 minutes.
- Continue with all french toast, adding more butter to the pan as needed.
- Serve warm, with strawberry sauce and whipped cream!
- In a small saucepan, melt the butter. Continue cooking until it smells slightly nutty and is a deep golden brown.
- Stir in the sugar, orange juice, and half of the strawberries. Cook over a medium heat for about 10 minutes, or until the strawberries have softened and the juice is slightly thickened.
- In a small bowl combine the water and cornstarch, whisk until smooth. Then add it into the strawberry sauce.
- Bring back to a boil and cook, stirring constantly, for about 2 minutes, or until thickened.
- Add the rest of the strawberries and cook for 5 more minutes, stirring frequently.
- Remove from heat and stir in the Grand Marnier, if using. Spoon over French toast.
- In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl using a handheld electric mixer, combine the heavy cream, confectioners' sugar, and vanilla extract.
- Whip until stiff peaks form. Keep in the fridge until ready to use. Best used within 30 minutes!
- Place French toast slices on a large serving platter, or divide among individual plates.
- Top with a generous portion of strawberry sauce, then top with a dollop of whipped cream!
- Serve at once!
STRAWBERRIES AND CREAM STUFFED FRENCH TOAST
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese and beat until smooth. Add the jam and a pinch of salt and continue to beat until thoroughly combined. Using a paring knife, make a slit in each bread slice about 2 to 3 inches long and deep; this pocket will hold the filling. Using an offset spatula, divide and stuff the filling equally into the pockets, making sure it's not a big lump. Set aside.
- In a shallow dish, add the eggs, milk, vanilla extract and almond extract. Mix with a fork until combined. Dip the challah into the mixture, turning to coat both sides. Let sit and soak while you heat your butter.
- In a large nonstick skillet, add the butter and heat over medium heat until it begins to foam. Add the challah, allowing any excess egg mixture to drip off, and cook until golden brown and cooked through, flipping once, about 3 to 4 minutes per side.
- Place the French toast on a serving dish. Serve with a drizzle of sweetened condensed milk and garnished with strawberries.
- In a large bowl or the bowl of a stand mixer, combine the flour, sugar, yeast, orange zest and salt and whisk together. In a medium bowl, whisk together the water, orange juice, oil and 2 of the eggs.
- Add the wet to the flour mixture; stir to combine. Knead, either by hand on a floured surface or with a dough hook on medium speed for 7 to 10 minutes, adding more flour as necessary (but resist any urge to add too much!), until you have a smooth and slightly sticky dough.
- Transfer the dough to a large oiled bowl. Cover with plastic wrap and let stand at room temperature until doubled in size, about 2 hours. (Alternatively, chill the dough in the refrigerator overnight, then let stand at room temperature for 1 hour before shaping.)
- Divide the dough into 4 pieces. Divide each into 3 logs and braid. Place on 2 baking sheets lined with parchment paper, spacing them evenly apart. Cover loosely and let rise 30 minutes.
- Preheat the oven to 375 degrees F.
- In a small bowl, whisk together the remaining egg and 1 tablespoon water. Brush the loaves with egg wash and sprinkle with poppy seeds. Bake until they are golden and have an internal temperature of 190 degrees F; begin checking for doneness at 18 minutes. Transfer to a wire rack to cool slightly and enjoy. (Challah is best eaten within 24 hours. After that it's ok if you toast it or use it for French toast. It also freezes well!)
STRAWBERRIES & CREAM FRENCH TOAST BAKE RECIPE BY TASTY
Here's what you need: bread, eggs, milk, vanilla extract, cinnamon, nutmeg, cream cheese, powdered sugar, strawberry, whipped cream
Provided by Hannah Williams
Categories Breakfast
Yield 12 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F (180°C).
- Slice bread into bite-sized pieces.
- In a bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg until fully combined.
- In a separate bowl, mix the cream cheese and powdered sugar until smooth.
- Whisk the egg mixture into the cream cheese mixture, and add the strawberries.
- Spread the bread evenly along the bottom of a greased 9x13 inch (23x33 cm) glass baking dish then pour the mixture over the bread.
- Bake 45 minutes or until bread is getting slightly crunchy and golden brown on top and edges. Top with whipped cream if desired.
- Enjoy!
Nutrition Facts : Calories 140 calories, Carbohydrate 6 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 4 grams
BAKED STRAWBERRY FRENCH TOAST
Fresh strawberries and cream bring rich flavor to this easy oven strawberry French toast recipe. Perfect make-ahead recipe for breakfast or brunch! Serve with extra berries, whipped cream, and strawberry syrup.
Provided by Must Love Home
Categories 100+ Breakfast and Brunch Recipes French Toast Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
- Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
- Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
- Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
- Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.
Nutrition Facts : Calories 406.2 calories, Carbohydrate 51.8 g, Cholesterol 211.3 mg, Fat 14.8 g, Fiber 3.1 g, Protein 16.3 g, SaturatedFat 6.5 g, Sodium 628 mg, Sugar 9 g
CREAMY STRAWBERRY FRENCH TOAST BAKE
I love this recipe because on Sunday mornings I like to take it easy, but I still want my family to have a nice breakfast. This allows me to sleep in and feel like I'm a great mom at the same time. Win!-Alynn Hansen, Mona, Utah
Provided by Taste of Home
Time 1h15m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.
Nutrition Facts : Calories 431 calories, Fat 21g fat (10g saturated fat), Cholesterol 160mg cholesterol, Sodium 382mg sodium, Carbohydrate 47g carbohydrate (24g sugars, Fiber 5g fiber), Protein 13g protein.
STRAWBERRIES & CREAM FRENCH TOAST
This great breakfast dish is quick enough even for the weekday. When you're really in a hurry, skip the warm syrup and grab it to go. The creamy cheese filling holds the bread and strawberries in place.
Provided by looneytunesfan
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a 10x6 inch baking dish, beat eggs, egg white, sugar, vanilla and cinnamon with a fork until blended. Beat in milk until combined. Thinly slice whole berries.
- Spread 4 slices of bread with flavored cream cheese and arrange sliced berries on top. Cover with remaining bread slices, pressing down lightly to adhere.
- Place maple syrup in microwave safe liquid measuring cup. Microwave on high for 1 minutes or until warmed, set aside.
- One at a time, dip sandwiches in egg mixture, turning to coat both sides. Heat large nonstick skillet or griddle over medium high heat. Add half the butter and swirl in pan to coat. Add 2 dipped sandwiches and cook 2 to 3 minutes per side. Repeat.
- Serve hot, topping with berries and warm syrup.
Nutrition Facts : Calories 411.2, Fat 9.1, SaturatedFat 4, Cholesterol 119.8, Sodium 437.9, Carbohydrate 73.5, Fiber 3, Sugar 41.4, Protein 9.9
STRAWBERRY CREAM CHEESE FRENCH TOAST BAKE RECIPE
Your family will love this Strawberry Cream Cheese French Toast Bake! The homemade strawberry syrup makes it even better!
Provided by Elyse Ellis
Categories Breakfast
Time 1h20m
Number Of Ingredients 11
Steps:
- Spray a 9x13-inch baking dish with nonstick cooking spray. Spread half the bread cubes in the prepared baking dish. Top with cream cheese cubes and strawberries. Layer remaining bread cubes over the strawberry layer.
- In a blender, mix together half-and-half and eggs until fully incorporated. Add maple syrup and blend until smooth. Pour mixture over bread mixture.
- Cover the baking dish with foil and refrigerate for 8 hours or overnight.
- Remove baking dish 30 minutes before baking. Preheat oven to 350 degrees F and bake the covered casserole for 30 minutes. Remove foil and continue baking for an additional 30 minutes.
- To make the syrup, whisk together sugar, water and cornstarch in a small saucepan. Cook over medium heat until mixture has thickened, about 5 minutes. Mix strawberries into the sugar mixture and cook over medium heat until strawberries are softened, about 10 minutes. Add butter and stir until butter is melted.
Nutrition Facts : Calories 342 kcal, Carbohydrate 43 g, Protein 11 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 214 mg, Sodium 310 mg, Fiber 1 g, Sugar 26 g, ServingSize 1 serving
BAKED FRENCH TOAST WITH STRAWBERRIES
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
Provided by Taste of Home
Time 1h
Yield 12 servings.
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 377 calories, Fat 20g fat (8g saturated fat), Cholesterol 126mg cholesterol, Sodium 266mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 3g fiber), Protein 8g protein.
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