Strawberry French Toast Bake
3-4 slices of challah, sliced (regular or thick, depending on preference)
2 cups freshly sliced strawberries; cleaned, stemmed, cut
4 eggs, beaten
1 1/2 cups milk
1 1/2 Tbs brown sugar **
1 teaspoon Rodelle Vanilla - bean paste, or extract
1/2 teaspoon cinnamon **
dash of nutmeg
1-2 Tbs butter, cubed
Maple Syrup *
Preheat oven to 375F.
Grease a small baking dish with butter or baking spray (I like Pam with Flour Baking Spray), then fill with the slices of challah spread in one layer. Fill in all the spaces with torn pieces of bread if necessary. Tuck strawberry slices all around the bread in dish.
Mix together the eggs, milk, brown sugar, vanilla, cinnamon and nutmeg - pour over the challah & strawberries.
Let prepared dish sit on your counter for at least 10 mins for bread to absorb egg mixture. **add a sprinkle of brown sugar and cinnamon over the top if preferred. Dot top with cubed butter pieces.
Bake for 30 minutes until the eggs are set - * Spoon a bit of maple syrup over the hot french toast bake the last 5 mins. of cooking time if preferred. Serve warm with butter and maple syrup on the side.
Sprinkle with confectioner's sugar before serving.
Recipe & Photos by: Diane Baker for Canning and Cooking at Home
recipe can be doubled.