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Recipe: Baked French Toast With Strawberry Sauce
Similar Categories: Baked, French, Toast, Strawberry, Sauce
Sauce:
2 lb. frozen strawberries
1/2 C. water
1/2 C. sugar, or more to taste
1/4 C. lemon juice
1 T. cornstarch
1 tsp. vanilla extract
1/4 tsp. almond extract
French Toast:
butter for greasing pan
12 slices firm white sandwich bread
1/4 C. sugar
6 eggs, beaten
1 1/2 C. whole or 2% milk
1 tsp. vanilla extract
To make Sauce:
In a medium saucepan over medium heat, combine the strawberries,
water and sugar. Let mixture cook, partially covered, until strawberries
thaw. Uncover and cook until mixture boils and strawberries are soft,
20-25 minutes total. In a small bowl, mix lemon juice and cornstarch
until smooth. Add this mixture to strawberries and boil. Remove from
heat and let cool for about 15 minutes. Mash berries against the side of
the pot. The sauce should be slightly chunky. Add vanilla and almond
extracts and more sugar, if desired. Let cool.
To Make French Toast:
Preheat oven to 350 degrees F.
Generously butter a 9 X 13 baking pan. Place 6 slices bread in the
prepared dish to form an even layer. Sprinkle 2 T. sugar over bread.
Spoon about 3/4 C. of the strawberry sauce over the sugar. Top with
remaining 6 slices of bread. Sprinkle remaining 2 T. sugar over bread.
In a large bowl, add eggs, milk and vanilla, whisking until
well-combined. Pour egg mixture over the assembled French Toast. Allow
dish to sit for 5 minutes or until most of the milk-egg mixture has been
absorbed. Sprinkle with cinnamon, if desired. Bake until cooked through,
about 30 minutes. Transfer to individual plates and serve immediately,
with strawberry sauce spooned over it. Makes 6-8 servings.
2 lb. frozen strawberries
1/2 C. water
1/2 C. sugar, or more to taste
1/4 C. lemon juice
1 T. cornstarch
1 tsp. vanilla extract
1/4 tsp. almond extract
French Toast:
butter for greasing pan
12 slices firm white sandwich bread
1/4 C. sugar
6 eggs, beaten
1 1/2 C. whole or 2% milk
1 tsp. vanilla extract
To make Sauce:
In a medium saucepan over medium heat, combine the strawberries,
water and sugar. Let mixture cook, partially covered, until strawberries
thaw. Uncover and cook until mixture boils and strawberries are soft,
20-25 minutes total. In a small bowl, mix lemon juice and cornstarch
until smooth. Add this mixture to strawberries and boil. Remove from
heat and let cool for about 15 minutes. Mash berries against the side of
the pot. The sauce should be slightly chunky. Add vanilla and almond
extracts and more sugar, if desired. Let cool.
To Make French Toast:
Preheat oven to 350 degrees F.
Generously butter a 9 X 13 baking pan. Place 6 slices bread in the
prepared dish to form an even layer. Sprinkle 2 T. sugar over bread.
Spoon about 3/4 C. of the strawberry sauce over the sugar. Top with
remaining 6 slices of bread. Sprinkle remaining 2 T. sugar over bread.
In a large bowl, add eggs, milk and vanilla, whisking until
well-combined. Pour egg mixture over the assembled French Toast. Allow
dish to sit for 5 minutes or until most of the milk-egg mixture has been
absorbed. Sprinkle with cinnamon, if desired. Bake until cooked through,
about 30 minutes. Transfer to individual plates and serve immediately,
with strawberry sauce spooned over it. Makes 6-8 servings.
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