LORILYN'S BAKED STRAWBERRY FRENCH TOAST

Lorilyn's Baked Strawberry French Toast image

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

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1 loaf bread, cut into 1-inch cubes (buttermilk or potato recommended)
4 cups strawberries, quartered (fresh or frozen)
1 (4 ounce) package cream cheese, cut into 1/2-inch cubes
7 eggs
1 cup milk
1 cup half-and-half cream
2 teaspoons almond extract
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1 loaf French bread, sliced into 1-inch thick slices
1/2 cup butter, melted
1 cup brown sugar, packed
2 tablespoons corn syrup
1 cup pecans, chopped
1 cup sugar
2 tablespoons cornstarch
1 cup water
16 ounces frozen strawberries, thawed and quartered
1 tablespoon butter or 1 tablespoon margarine

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

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