Baked strawberry French toast
Perfect for a crowd, this beautiful dish can be made with any berries, apples, peaches or nectarines.
The best part about this dish is that all the heavy lifting is done the day before. When you are ready, just pop this baby in the oven. Serve with warm maple syrup, powdered sugar and an optional (is it really?) mimosa.
XO, km
THE DISH:
baked strawberry French toast | serves 6-8
THE STUFF:
12 eggs
2 cups whole milk
2 tsp pure vanilla extract
1 tsp ground cinnamon
1/2 tsp Kosher salt
1 lb brioche, cut into 1-inch pieces
1 lb strawberries, hulled and sliced
2 tbsp unsalted butter, melted
powdered sugar
warm maple syrup
THE HOW-TO:
In a mixing bowl, whisk together the eggs, milk, vanilla, cinnamon and salt. Set aside.
Lightly coat a 9x13-inch baking dish with nonstick cooking spray or butter. Spread half of the bread cubes in the bottom of the dish. Top with half of the strawberries and then the second half of the bread, then finish with the rest of the strawberries.
Pour the egg mixture over the bread then use a spatula to gently flatten the bread to ensure that each piece of bread is soaked. Cover and refrigerate for at least 3 hours, but overnight is best.
Remove from the refrigerator and let sit at room temperature while you preheat the oven to 350°F.
Bake, covered, for 30 minutes. Remove from the oven, brush the top with the melted butter and return to the oven, uncovered, until the center is set, about 25 minutes more.
Let cool slightly and serve with powdered sugar and warm maple syrup.