recipe slightly adapted from Pink Parsley
8 cups cubed French bread
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.