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French Toast Bake with Berry Topping
This recipe appeared in a recent Easter special magazine. My daughter-in-law, Abby, cooked it for brunch on Easter Sunday after we returned from church. It was a hit with only a couple of changes. The original recipe called for all half and half. Abby used half the amount called for and substituted skim milk for the remainder. Folks, this is a bread pudding by any other name, but the custardy pudding and delicious berry topping make a great addition to a breakfast buffet. Serve it with scrambled eggs, a good breakfast sausage and fresh fruit.
French Toast Bake:
12 cups cubed soft French bread (about 13 oz.)
8 eggs
1 1/2 cups half-and-half
1 1/2 cups skim or 2% milk (you choose)
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 teaspoon vanilla
Berry Topping:
1 cup sugar
1 tablespoon cornstarch
1/4 cup orange juice
1 bag(12 oz,) frozen unsweetened mixed berries
3 cups fresh strawberries. cut into quarters
Spray bottom and sides of a 13x9-inch glass baking dish with cooking spray. Place bread in baking dish. In a large bowl, beat eggs, half-and-half, 1/4 cup sugar, the cinnamon, salt and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no longer than 24 hours.
Heat oven to 400°. Uncover dish; bake 25 to 35 minutes or until golden brown and knife inserted in center comes out clean.
Meanwhile, in a 2-quart saucepan, stir together 1 cup sugar and the cornstarch. Stir in orange juice until smooth. Stir in the mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from the heat. Just before serving, stir strawberries into topping. Serve warm over French toast bake.
Prep time: 20 minutes plus 4-24 hours set up time in refrigerator
Cook time: 25-35 minutes
Serves: 8
Recipe Archive: (please click on the link below to view full recipe)
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