Saturday, April 27, 2013

Strawberries & Cream French Toast Casserole

I think this is finally the last of my Easter posts!  I'm slowly catching up on posts but am continuing to try lots of new recipes!  Knowing that we were going to be super busy getting Easter dinner ready I had wanted to make something easy for breakfast.  (We had our traditional Polish Easter breakfast with hard-boiled eggs, kielbasa, and my mom's home made Easter bread with honey the day before.)  I saw this recipe and thought the kids would love it.  I liked that I was able to prepare this the night before and just had to bake it in the morning.  The kids love strawberries and enjoyed this, just like I thought they would. 

Strawberries & Cream French Toast Casserole
recipe slightly adapted from Pink Parsley

8 cups cubed French bread
6 eggs
1 1/4 cups milk
1 1/4 cups heavy cream
1/4 cup sugar
pinch of cinnamon
2 tsp vanilla extract
1 1/2 cups sliced strawberries, divided
1 Tbs sugar, for sprinkling

Lightly grease a 9x13 inch square baking dish.

In a large bowl, whisk together the eggs, milk, heavy cream, sugar, cinnamon, and vanilla. Mix in the bread and the strawberries. Pour the mixture into the prepared pan, cover, and refrigerate several hours or overnight. When ready to bake, preheat the oven to 350 degrees and scatter the remaining 1/2 cup of strawberries over the top.

Bake 35-45 minutes, or until the custard has set. During the last 10 minutes of baking time, sprinkle 1 tablespoon of sugar over the top.

Allow to cool 5-10 minutes before serving.

Family Rating: 1 1/2 thumbs up.

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