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.
Scale
Ingredients
Scale
- 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.