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Baked French Toast: A Love Story Part II

Yesterday’s baked French toast may send me to food heaven but today I’m in a food coma.  It’s so rich and decadent that I can only eat it once (ok, twice) a year.  And since we can’t wait that long we have the healthier version with all the deliciousness without as much guilt.  Get this version after the jump…

Healthier Baked French Toast Recipe

1 loaf of multigrain French bread cut into 1 inch pieces

1 cup skim milk

4 eggs

1 ½ teaspoon vanilla

1 tablespoon white sugar

½ teaspoon cinnamon

1 ½ cups quartered strawberries

Sauce

1 ½ cups strawberries (I use frozen)

¼ cup sugar

Place the cubes bread into a greased 9×9 baking dish.  In a separate bowl combine milk, eggs, vanilla, sugar, and cinnamon.  Mix with a stick blender for 10 seconds and pour mixture over the bread.  Refrigerate for 1 hour to overnight.  When ready to cook, place quartered strawberries on top of the bread and egg mixture and place in preheated 350 degree F oven for 35 to 45 minutes.  When fork comes out clean it’s done.  Meanwhile, make the sauce by putting the strawberries and sugar into a pan on the stove over medium heat.  Use a potato masher to smash the strawberries, making sure to leave some chunks.  Cook until it becomes saucy, about 5 minutes.  When the baked French toast is finished pour the strawberry sauce over the top and serve.  Serves 6.

 

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