STRAWBERRY FRENCH TOAST BAKE
This strawberry French toast bake is easy to make, comforting and tasty. Perfect for brunch.
Provided by Caroline's Cooking
Categories Brunch
Time 35m
Number Of Ingredients 9
Steps:
- Rub a baking dish approx 8in x 4in (20cm x 10cm) with butter to lightly grease it.
- Chop bread into small chunks and put them in the dish. (You can also use bigger chunks, if you prefer.)
- Mix together the eggs, milk, cream, vanilla and cinnamon and pour over the bread. Toss any pieces that aren't covered in the custard so all can absorb some. Cover and refrigerate overnight. Alternatively, make it up shortly before baking - you may need to toss a little more to ensure all are covered, just take care not to break the bread up too much.
- When ready to bake, preheat oven to 400F/200C.
- Remove the top from the strawberries and cut into quarters. Tuck the slices in between the bread. Sprinkle the sugar over the top.
- Bake for around 25 minutes until it's lightly brown and crisp on the top and soft but cooked underneath.
Nutrition Facts : Calories 447 kcal, Carbohydrate 33 g, Protein 12 g, Fat 29 g, SaturatedFat 12 g, Cholesterol 286 mg, Sodium 807 mg, Fiber 2 g, Sugar 13 g, ServingSize 1 serving
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
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.
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.
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-TOPPED FRENCH TOAST BAKE
Enjoy this delicious French toast bake topped with strawberries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h
Yield 6
Number Of Ingredients 11
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place sandwiches in baking dish to cover bottom of dish.
- In medium bowl, beat eggs. Beat in milk, 1/4 cup sugar, the salt and cinnamon until well blended. Pour over bread in baking dish. Let stand at room temperature 5 minutes. Turn bread slices over. Cover; refrigerate 8 hours or overnight.
- Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir chopped strawberries, 1/2 cup sugar and the amaretto until mixed. Cover; refrigerate 8 hours or overnight.
- When ready to bake, heat oven to 400°F. Uncover baking dish; drizzle bread slices with melted butter. Bake 25 to 30 minutes or until golden brown.
- Meanwhile, slice remaining strawberries and add to chilled strawberry mixture; mix lightly. Serve French toast with strawberry topping.
Nutrition Facts : Calories 600, Carbohydrate 77 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 38 g
STRAWBERRY SHORTCAKE FRENCH TOAST
Steps:
- Mix 1 teaspoon grated lemon zest with 3 tablespoons sugar; toss about a third of the lemon-sugar with 3 cups halved strawberries. Make the egg mixture for Perfect French Toast (see Cook's Note); add 4 split English muffins and soak, 5 minutes, then fry and bake as directed. Sandwich some strawberries and more lemon-sugar between the muffin halves. Top with yogurt, more berries and a drizzle of honey.
QUICK FRENCH TOAST CASSEROLE WITH STRAWBERRY LEMON SAUCE
Provided by Valerie Bertinelli
Time 1h
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the French toast casserole: Set a trivet in a 6- to 8-quart Instant Pot® and add 1 cup water to the pot. Spray a 6-inch springform pan or 7-inch round cake pan with nonstick cooking spray.
- Whisk together the sugar, vanilla, cinnamon, salt and eggs in a medium bowl. Add the half-and-half and whisk to combine well.
- Press the bread into a large bowl, then pour the custard mixture all over. Press the bread firmly to submerge. Stir with a spoon, then pour the bread and custard mixture into the prepared cake pan. Place the pan on the trivet in the Instant Pot® and pressure cook on high for 30 minutes. Release the valve to depressurize the pot, then remove the pan. Let stand 10 minutes before either removing the sides of the springform pan or inverting the casserole onto a platter. Serve warm or at room temperature with the strawberry lemon sauce.
- For the strawberry lemon sauce: Put the strawberries in a medium saucepan and toss them with the cornstarch. Add the maple syrup and lemon juice (reserve the zest). Bring to a brisk simmer over medium-high heat, then reduce the temperature to keep it at a simmer and cook, stirring occasionally, until the strawberries are somewhat broken down and the liquid is thick and syrupy, about 12 minutes. Add the lemon zest. Serve warm or at room temperature.
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.
Provided by Tinkerbell
Categories Breakfast
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Spray a 13x9 baking dish with non-stick cooking spray.
- Sprinkle bread cubes over bottom of dish.
- Sprinkle berries over bread cubes.
- Sprinkle cream cheese over berries.
- In large bowl, whisk together the eggs, milk, half & half, almond extract, nutmeg & cinnamon.
- 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.
- Mix melted butter, brown sugar, corn syrup & pecans and spread over french bread slices. Cover tightly & refrigerate overnight.
- 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.
- For Syrup (can be made fresh or in advance, refrigerated, and reheated for serving):.
- In a saucepan, combine sugar and cornstarch; add water.
- Bring to boil over medium heat and boil for 3 minutes, stirring constantly.
- Stir in strawberries and reduce heat. Simmer for 8-10 minutes or until thickened. Stir in butter and serve over french toast.
Nutrition Facts : Calories 1534.4, Fat 54.3, SaturatedFat 22.7, Cholesterol 304.2, Sodium 1563, Carbohydrate 228.7, Fiber 11.1, Sugar 87.8, Protein 39
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
STRAWBERRY FRENCH TOAST
Make and share this Strawberry French Toast recipe from Food.com.
Provided by my3beachbabes
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs and milk in shallow dish. Spread 1 side of each slice of bread with cream cheese. Put strawberries on each of 3 slices of bread. Sandwich with remaining 3 slices of bread.
- Dip each sandwich in egg mixture, turning to coat each side. Melt butter in a large skillet over medium heat. Add sandwiches and cook until golden brown on each side.
- Serve 1 1/2 sandwiches per person. Dust with powdered sugar and serve with maple syrup,.
CREAM CHEESE FRENCH TOAST BAKE WITH STRAWBERRY TOPPING
You'll flip for this luscious French toast recipe, but your bread won't: slices bake together in one time-saving batch.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 9h
Yield 6
Number Of Ingredients 12
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
- In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
- Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
- Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
- Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.
Nutrition Facts : Calories 530, Carbohydrate 68 g, Cholesterol 190 mg, Fat 3, Fiber 4 g, Protein 16 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 27 g, TransFat 1 g
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