STRAWBERRIES AND CREAM FRENCH TOAST BAKE
Strawberries and Cream French Toast Bake, is an amazing make-ahead breakfast or brunch recipe that is sure to wow! Thick slices of brioche are placed in a casserole dish, and covered in a generous pour of a cinnamon, brown sugar custard with dollops of strawberry cream cheese between! Topped with fresh strawberries, powdered sugar and maple syrup this is the perfect breakfast or brunch recipe for champs!
Provided by Taneisha Morris
Categories Breakfast & Brunch Desserts & Treats
Time 1h25m
Number Of Ingredients 15
Steps:
- Lightly grease an oven safe 9"×13" baking dish with butter.
- In a large mixing bowl, beat together eggs then add milk, pure vanilla extract, salt, ground cinnamon, ground nutmeg, brown sugar and set aside.
- Arrange bread in brick layer style, until prepared dish is full. Pour egg mixture over bread, ensuring a even distribution. Cover tightly with foil or plastic wrap and refrigerate for at least 3-4 hours to soak up the custard mixture, or overnight for the best results.
- When ready to bake, preheat oven to 375°F (190°C) and remove dish from refrigerator allowing to sit on countertop for 20 - 30 minutes before baking to take the chill off (especially if left overnight).
- In a separate bowl, add cream cheese and strawberry jam, mix until combined. Using a spatula or spoon, add heaping dollops of cream cheese mixture unevenly between slices.
- Place in oven and bake, covered, for 30 minutes then uncover and continue to bake for an additional 20-30 minutes, or until golden brown and center/bottom is firm. Remove from oven when done and top with powdered/icing sugar, fresh strawberries, maple syrup as desired and enjoy!
Nutrition Facts : Calories 106 kcal, Carbohydrate 18 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 419 mg, Fiber 1 g, Sugar 14 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
FRENCH TOAST WITH STRAWBERRIES AND CREAM
Provided by Claire Robinson
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
- In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
- In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
- In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
- Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
- Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.
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
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- Spray a 9" x 13" baking dish with non-stick cooking spray, then place your cut or torn pieces of French bread evenly in the bottom of your baking dish. The bread should be about even with the top of the baking dish.
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