Baked French Toast With Strawberry Sauce
- Cuisine: American
- Course: Breakfast
- Features: Kid-Friendly
Summary:
Leftover sauce is good over yogurt or swirled into hot oatmeal.
6 to 8 servings
Ingredients:
For the strawberry sauce- 2 pounds frozen strawberries
- 1/2 cup water
- 1/2 cup sugar, or more to taste
- 1/4 cup lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- Butter, for greasing the pan
- 12 slices firm white sandwich bread, such as Pepperidge Farm
- 1/4 cup sugar
- 6 large eggs, beaten
- 1 1/2 cups whole or 2 percent milk
- 1 teaspoon vanilla extract
- Cinnamon (optional)
Directions:
For the strawberry sauce: In a medium saucepan over medium heat, combine the strawberries, water and sugar. Let the mixture cook, partially covered, until the strawberries thaw. Uncover and cook until the mixture boils and the strawberries are soft, 20 to 25 minutes total.
In a small bowl, mix the lemon juice and cornstarch until smooth. Add this mixture to the strawberries and boil. Remove from the heat and let cool for about 15 minutes.
Mash the berries against the side of the pot. The sauce should be slightly chunky. Add the vanilla and almond extracts and more sugar, if desired. Let cool.
For the French toast: Preheat the oven to 350 degrees. Generously butter a 9-by-13-inch baking pan.
Place 6 slices of bread in the prepared dish to form an even layer. Sprinkle 2 tablespoons of the sugar over the bread. Spoon about 3/4 cup of the strawberry sauce over the sugar. Top with the remaining 6 slices of bread. Sprinkle the remaining 2 tablespoons of sugar over the bread.
In a large bowl, add the eggs, milk and vanilla extract, whisking until well combined. Pour this mixture over the assembled French toast. Allow the 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.
Recipe Source:
Adapted from former Food section recipe editor Stephanie Witt Sedgwick.
E-mail the Food Section with recipe questions.
