Baked Strawberry French Toast
Surprise mom with this easy to make baked french toast. Assemble the night before, refrigerate then pop in the oven for Mother’s Day brunch.
Ingredients
- 1 1 loaf La Baguette French Bread or 1 loaf Braums Artisan Whole Wheat Honey Bread
- 6 large eggs
- 1 1/2 cup Braums Milk
- 1 cup Braums Half & Half
- 2 tablespoons Griffins Original Syrup
- 1 teaspoon Griffins Vanilla
- 1/4 cup Garden Club Strawberry Preserves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Topping:
- 1 cup brown sugar
- 1 cup Braums Butter
- 2 tablespoons Griffins Original Syrup
- 1 cup Chopped Miller Pecan Co. Pecans
- 1/2 cup Garden Club Strawberry Preserves
- 2 cups fresh chopped strawberries
- If using French bread, cut into 1-inch thick slices. Place bread (either French bread or Braums sandwich bread) in a single layer in a buttered 9-by-13-inch baking dish.
- In a medium bowl, whisk together eggs, milk, half-and-half, syrup, vanilla, 1/4 cup strawberry spread, cinnamon and nutmeg. Pour over bread.
- In a small bowl, mix together topping ingredients: brown sugar, butter, syrup, pecans and strawberry spread. Spread over bread. Cover and refrigerate overnight.
- Preheat oven to 350 degrees. Remove dish from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the middle comes out clean. Let stand 10 minutes before serving.
- Serve with chopped fresh strawberries and additional syrup.