Baked French Toast With Strawberries 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.

STRAWBERRY FRENCH TOAST BAKE

Steps:

• Rub a baking dish approx 8in x 4in (20cm x 10cm) with butter to lightly grease it.
• Chop bread into small chunks and put them in the dish. (You can also use bigger chunks, if you prefer.)
• Mix together the eggs, milk, cream, vanilla and cinnamon and pour over the bread. Toss any pieces that aren't covered in the custard so all can absorb some. Cover and refrigerate overnight. Alternatively, make it up shortly before baking - you may need to toss a little more to ensure all are covered, just take care not to break the bread up too much.
• When ready to bake, preheat oven to 400F/200C.
• Remove the top from the strawberries and cut into quarters. Tuck the slices in between the bread. Sprinkle the sugar over the top.
• Bake for around 25 minutes until it's lightly brown and crisp on the top and soft but cooked underneath.

BAKED FRENCH TOAST WITH STRAWBERRIES

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.

FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Preheat the oven to 200 degrees F, and warm an ovenproof serving platter in the oven.
• In a medium saucepan, combine 2 cups of the berries with the water and bring to a simmer. Cook over medium heat until the berries are softened and set aside until ready to serve. Keep warm.
• In a shallow bowl, large enough to soak a few slices of bread, whisk together eggs and 1 cup cream.
• In a large nonstick griddle or skillet over medium heat, melt a large pat of butter. Be sure to cover the cooking surface with the melted butter. Working in batches, dip however many slices of brioche that can be cooked on the griddle at a time, in the egg/cream mixture. Turn bread over and be sure to not let the bread get too soggy.
• Transfer the bread to the preheated and buttered griddle and cook until golden brown and slightly crisp, about 3 minutes per side. Place the cooked French toast on the warm serving platter in the oven and cover loosely with foil. These will keep warm in the oven while the remaining slices are prepared.
• Whip the remaining 1 cup of cream, in a medium bowl, with a hand-held mixer, until soft peaks form. Serve the French toast topped with the warm strawberries, remaining sliced fresh strawberries and whipped cream.

BAKED STRAWBERRIES AND CREAM FRENCH TOAST

Steps:

• Lightly coat a 9×13 baking dish with nonstick spray. Place a layer of bread cubes evenly into the baking dish. Top with cream cheese and half the strawberries in an even layer. Top with remaining bread cubes to completely cover the filling. In a large glass measuring cup or another bowl, whisk together eggs, milk, maple syrup, vanilla and salt. Pour mixture evenly over the bread cubes. Cover and place in the refrigerator for at least 2 hours or overnight. Preheat oven to 350 degrees F. Remove baking dish from the refrigerator; let stand 30 minutes. Place into oven and bake, covered, for 30 minutes. Uncover; continue to bake for an additional 25-30 minutes, or until golden brown and center is firm. Serve immediately, sprinkled with remaining strawberries and confectioners' sugar, if desired.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

STRAWBERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven 350˚F (180˚C).
• Slice each biscuit into 8 pieces and place in a greased baking dish.
• In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
• Combine egg mixture ingredients in a large bowl until well-incorporated.
• Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
• Top with strawberry filling and the fresh quartered strawberries.
• Bake for 40-50 minutes, or until golden brown.
• Slice and serve with whipped cream.
• Enjoy!

CREAMY STRAWBERRY FRENCH TOAST BAKE

Steps:

• Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining strawberries.

DESSERT FRENCH TOAST WITH STRAWBERRIES AND CREAM

Steps:

• Arrange a rack in the center of the oven and preheat to 275 degrees F.
• Put the strawberries, granulated sugar, lemon juice and vanilla in a medium saucepan and cook, stirring occasionally, over medium heat until the sauce coats the back of a spoon, 10 minutes.
• Microwave the ice cream in its paper container until softened, 2 minutes. Transfer the ice cream to a 9-by-13-inch baking pan. Whisk in the eggs and cinnamon.
• Preheat a large griddle pan or large nonstick skillet over medium heat.
• Place 4 slices of the bread in the ice cream mixture and let sit for 30 seconds, then flip and let sit 30 seconds.
• Melt 2 tablespoons of the butter on the griddle pan. Add the soaked bread and cook until golden brown, about 2 minutes per side. You may have to alternate between medium and medium-low heat if the bread browns too quickly or not fast enough. Cut each French toast on a diagonal with a metal spatula. Place each triangle cut-side down on the griddle and cook for 30 seconds. Transfer to a rimmed baking sheet and keep warm in the oven while you cook the next batch. Wipe off the griddle pan or skillet with a paper towel. Repeat with the remaining 4 slices of bread, ice cream mixture and 2 tablespoons of butter.
• To serve, transfer the French toast to a platter and top with confectioners' sugar, the fresh and easy strawberry sauce and your favorite whipped cream.

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.

STRAWBERRIES & CREAM FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Slice bread into bite-sized pieces.
• In a bowl, whisk the eggs, milk, vanilla, cinnamon, and nutmeg until fully combined.
• In a separate bowl, mix the cream cheese and powdered sugar until smooth.
• Whisk the egg mixture into the cream cheese mixture, and add the strawberries.
• Spread the bread evenly along the bottom of a greased 9x13 inch (23x33 cm) glass baking dish then pour the mixture over the bread.
• Bake 45 minutes or until bread is getting slightly crunchy and golden brown on top and edges. Top with whipped cream if desired.
• Enjoy!

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.