Best Baked Strawberry French Toast Recipes

BAKED STRAWBERRY FRENCH TOAST

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.

BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE

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.

LORILYN'S BAKED STRAWBERRY FRENCH TOAST

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.

BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE

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.

BAKED STRAWBERRY ALMOND FRENCH TOAST

Steps:

• Cut loaf into 14 equal slices and set aside. Prepare sauce by combining sugar and water in a heavy pan. Cook over medium-low heat until sugar dissolves, about 3 minutes. Cover and cook over medium heat 1 minute. Uncover and continue to cook 5 more minutes (do not stir). Remove from heat and let stand 1 minute. Add butter and stir until melted. Add evaporated milk, stirring constantly. Return to medium heat and cook, stirring constantly, 3 minutes or until mixture melts and is smooth. Remove from heat, stir in almond extract and salt. Pour sauce into a sprayed 9x13-inch baking pan. Arrange 7 bread slices in pan. Spread preserves evenly over bread and top with remaining 7 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over bread and sprinkle with almonds. Bake at 350 degrees F. 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.

CEREAL-CRUNCH BAKED STRAWBERRY FRENCH TOAST

Steps:

• Heat oven to 425°F. Grease 15x10x1-inch pan.
• In medium bowl, beat eggs, milk, sugar, vanilla and cinnamon. In food processor, place 4 cups of the cereal; process until coarsely crushed. Transfer crushed cereal to pie plate or shallow dish. Dip each bread slice into egg mixture, making sure to coat both sides. Coat each slice with crushed cereal. Place in pan.
• Bake 15 to 20 minutes or until golden brown, turning once halfway through bake time. Serve with strawberries, syrup and whipped topping. Top with remaining 1/2 cup whole cereal pieces.