Best Baked French Toast With Strawberry Rhubarb Sauce Recipes

BAKED FRENCH TOAST WITH STRAWBERRIES

Baked French Toast with Strawberries image

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

Categories Breakfast Brunch

Time 1h

Yield 12 servings.

Number Of Ingredients 15

Ingredients

12 slices day-old French bread (1 inch thick)
6 large eggs
1-1/2 cups 2% milk
1 cup half-and-half cream
2 tablespoons maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup packed brown sugar
1/2 cup butter, melted
2 tablespoons maple syrup
1 cup chopped pecans
4 cups chopped fresh strawberries
Additional maple syrup

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

Baked French Toast with Strawberry-Rhubarb Sauce image

Mmm! Piping-hot French toast from the oven serves your brunch bunch. Making it's a breeze because you can do it the day before.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 8h25m

Yield 18

Number Of Ingredients 11

Ingredients

1/2 cup Gold Medal™ all-purpose flour
1 1/2 cups milk
1 tablespoon sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
6 eggs
18 slices (1 inch thick) French bread
2 cups medium whole strawberries
2 cups cut-up rhubarb (about 1 1/3 lb)
1/3 cup water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin

Steps:

Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
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.
Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.

Nutrition Facts : Calories 160, Carbohydrate 27 g, Cholesterol 70 mg, Fat 1/2, Fiber 2 g, Protein 7 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 270 mg, Sugar 7 g, TransFat 0 g