Friday, 2 May 2014

In the Kitchen: Baked Strawberry French Toast

In preparation for a Mother's Day brunch I wanted to find a recipe that allowed my guests to enjoy the food while allowing me to enjoy my guest without being stuck in the kitchen the whole time. This recipe while not exactly like a traditional french toast is delicious! It is a bit like a bread pudding. It turns out looking beautiful as well. This recipe was adapted from   
Serves 8


1 loaf of day old challah or brioche sliced into 3/4" thick slices
1 cup strawberries sliced with tops removed and more for garnish
4 eggs
3 1/2 cups of milk or almond milk
3 tsp sugar
1 tsp salt
2 tsp fresh grated nutmeg (optional)
zest of 1 lemon
1 tbsp vanilla extract (I used 1 1/2 tbsp)


  1. Butter a 9 x 13" baking pan. Arrange bread slices so they overlap. Fill the holes with halve size pieces as needed. Tuck strawberries between slices.
  2. In a medium mixing bowl, beat eggs lightly. Whisk in milk, sugar, salt, nutmeg, zest, and vanilla. Pour mixture over the bread. Cover the bread almost completely. Add more milk if bread is not nearly covered. Cover and chill overnight if time allows. Otherwise chill for at least 30 min. before baking. Note- I chilled for 30 minutes and I recommend the overnight method or at least a few hours. 
  3. Preheat oven to 350 degrees and take the baking dish out of fridge while oven preheats. Bake for 45 minutes or until the french toast is light golden brown and has puffed nicely. I recommend letting it bake and extra 10 minutes. 
  4. Serve immediately with maple syrup and strawberry slices. I used honey and strawberries and it was delicious! 

Happy Mother's Day from the Harvest Table!

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