French toast is a crowd-pleaser, but it's hard to make for a big group. This overnight casserole with strawberries and a sweet pecan topping fixes everything. —David Stelzl Jr., Waxhaw, North Carolina
Baked French Toast with Strawberries
Ingredients
- 12 slices day-old French bread (1 inch thick)
- 6 large eggs
- 1-1/2 cups 2% milk
- 1 cup half-and-half cream
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- topping:
- 1 cup packed brown sugar
- 1/2 cup butter, melted
- 2 tablespoons maple syrup
- 1 cup chopped pecans
- 4 cups chopped fresh strawberries
- Additional maple syrup
Directions
- Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.
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