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
STRAWBERRY-RHUBARB STUFFED FRENCH TOAST
Provided by Food Network Kitchen
Time 50m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the compote: Combine the strawberries, rhubarb, 1/3 cup sugar, the vanilla and cloves in a medium saucepan over medium-high heat; cook, stirring occasionally, until broken down and thickened, 20 to 25 minutes. Remove from the heat and let cool to room temperature. (You can make the compote up to 2 days ahead; cover and refrigerate.)
- Cut a 3-inch-wide slit into one side of each bread slice, cutting about three-quarters of the way through to make a pocket. Fill with the compote, reserving about 1/4 cup for topping.
- Whisk the eggs, milk and the remaining 2 tablespoons sugar in a large baking dish. Add the stuffed bread and soak, about 5 minutes per side.
- Melt the butter in a large nonstick skillet over medium heat. Add the stuffed bread and cook until golden brown and cooked through, 5 to 6 minutes per side, adjusting the heat if necessary. Top with the reserved compote and yogurt.
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 FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE
Number Of Ingredients 12
Steps:
- 1. Generously grease bottom and sides of jelly roll pan, 15 ½ x 10 ½ x 1 inch, with shortening. Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire whisk until smooth.2. Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.3. Hat oven to 450°. Uncover and bake 10 to 13 minutes or until golden brown. While French toast is baking, make Strawberry-Rhubarb Sauce. Serve warm sauce with French toast.Strawberry-Rhubarb Sauce: Heat strawberries, rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring occasionally.FOOD for THOUGHTThis combination of healthy ingredients is packed with nutritional benefits from vitamin C, calcium, iron, folic acid and magnesium, to name just a few. Magnesium is key to releasing energy from foods, particularly from carbohydrate sources."Strawberry-rhubarb sauce really helps me when I'm mildly constipated and don't want to take another medicine. The strawberry-rhubarb combination works for me, and it tastes great, even after chemo!" -Anne R.NUTRITION FACTS: High in calcium, iron, vitamin C and folic acid good source of fiber1 Serving: Calories 410 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 215mg Sodium 670mg Potassium 430mg Carbohydrate 68g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 8% Vitamin C 26% Calcium 24% Iron 20% Folic Acid 30% Magnesium 12% DIET EXCHANGES: 3 Starch, 1 High-Fat Meat, 1 ½ FruitHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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STRAWBERRY RHUBARB BAKED FRENCH TOAST RECIPE
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- Spray a 9 x 13-inch baking pan with cooking spray. Tear French bread into chunks, or cut into cubes, and evenly place in the pan.
- In a large bowl, mix together eggs and milk. In a small bowl, combine sugar and orange zest. Rub together with your fingers until fragrant. Add sugar mixture to the eggs and milk. Add in vanilla extract and cinnamon. Stir until combined. Pour evenly over bread. Combine strawberries and rhubarb together in a medium bowl. Pour evenly over French toast. Take a spoon and poke the strawberries and rhubarb down into the bread. Cover the pan with saran wrap and store in the refrigerator for several hours or overnight.
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