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Baked French Toast With Fruit

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Ingredients

Adjust Servings:
1 small loaf day old french bread (or about 1/2 of a large loaf)
5 eggs
3 tablespoons sugar
1 teaspoon vanilla extract
2 1/2 cups whole milk
1/4 cup flour
6 tablespoons brown sugar packed
1/2 teaspoon cinnamon
1/4 cup butter
1 cup blueberries
1 cup strawberry sliced

Nutritional information

309.5
Calories
136 g
Calories From Fat
15.2 g
Total Fat
8.1 g
Saturated Fat
185.5 mg
Cholesterol
175mg
Sodium
34.7 g
Carbs
1.3 g
Dietary Fiber
28.7 g
Sugars
9.4 g
Protein
170g
Serving Size (g)
6
Serving Size

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Baked French Toast With Fruit

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    I love this recipe. Very delicious, if made right. I have made this recipe before and had great success, but this time it came out very soggy and not cooked through. I put way too little bread for way too much ingredients. Here is the caution: make sure the next day that all or most all of the liquid soaks into the bread and frozen fruit works great but if you defrost it first you might add more liquid to the mix so it can also contribute to the liquid disaster. That is what I did. I would say to make sure it's mostly obsorbed into the bread before sticking it in the over or it might come out like mine did. I was so disappointed when I pulled it out of the oven and attempted to eat it. This recipe, I think should warn about that happening at least. Anyhow, I hope this held others to not make the same mistake.... Happy baking!

    • 70 min
    • Serves 6
    • Easy

    Ingredients

    Directions

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    Baked French Toast With Fruit,Recipe from Penzey’s Spices catalog. Yummy! –Overnight soaking of the bread is what causes the dish to puff up and be very creamy when baked. If you don’t have overnight, at least let it soak a few hours.,I love this recipe. Very delicious, if made right. I have made this recipe before and had great success, but this time it came out very soggy and not cooked through. I put way too little bread for way too much ingredients. Here is the caution: make sure the next day that all or most all of the liquid soaks into the bread and frozen fruit works great but if you defrost it first you might add more liquid to the mix so it can also contribute to the liquid disaster. That is what I did. I would say to make sure it’s mostly obsorbed into the bread before sticking it in the over or it might come out like mine did. I was so disappointed when I pulled it out of the oven and attempted to eat it. This recipe, I think should warn about that happening at least. Anyhow, I hope this held others to not make the same mistake…. Happy baking!,Was a huge hit at our Easter Sunday brunch! So easy and a great combination of flavors. Fruit, vanilla, and cinnamon… How can you go wrong?


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    Steps

    1
    Done

    Lightly Grease 9x13 Pan.

    2
    Done

    Cut the Bread in 3/4-Inch Slices.

    3
    Done

    Layer in the Pan, Fitting Snugly. in a Bowl, Lightly Beat the Eggs, Sugar and Vanilla.

    4
    Done

    Stir in the Milk.

    5
    Done

    Pour Over Bread; Turn Bread Slices Over.

    6
    Done

    Cover and Refrigerate Overnight.

    7
    Done

    in the Morning, Pre-Heat the Oven to 375 Degrees.

    8
    Done

    in a Bowl, Combine the Flour, Brown Sugar and Cinnamon.

    9
    Done

    Cut the Butter in Bits, Add to the Mix and Rub Together to Make a Crumb Topping.

    10
    Done

    Remove the Pan from the Fridge, Carefully Turn the Bread Pieces Over and Scatter Mixed Berries Evenly Over the Bread.

    11
    Done

    Sprinkle With Crumb Topping.

    12
    Done

    Bake at 375 Degrees For 35-40 Minutes, Until Puffy and Golden.

    13
    Done

    Enjoy!

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    Matthew Brooks

    Soup savant creating warm and comforting bowls of soup perfect for any occasion.

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