Strawberry French Toast Bake is all the rage in our household right now. Grad the recipe here and prepare to fall in love!
Few things make me happier than sitting down to a warm breakfast. Admittedly, it’s not something I elect to do every morning, but when Saturday and Sunday roll around, I like to break out the frying pans and casserole dishes and crank up the music while I “turn up” in the kitchen. Making a french toast dish with fresh strawberries had been on my mind for days, and I was ready to get this party started.
My husband has never been a fan of french toast. He says the concept of “soggy” bread is gross, at best, and he’s really not into cinnamon. When I hear statements like that, I just interpret it as a challenge. I knew I could convert him to a member of the french-toast fan club, so I queued up my morning hype music (in this case it was Lil’ Jon’s “Turn Down For What”) and set out on my quest to make the best batch of french toast he’s ever had! Mission accomplished.
I certainly agree with him that soggy bread it a little unappealing. However, when cooked correctly, french toast isn’t soggy at all. Many factors come into play to ensure the structure of the bread maintains its integrity. While it’s true that you can pretty much use any form of stale bread to make french toast, I prefer to use pre-cubed bread. More specifically, I use plain soft-cubed stuffing mix (with NO seasonings added.) I like to use Martin’s brand, though any brand is fine. You can typically find this in the bread aisle at your local grocery market.
I find that using a pre-cubed variety holds its shape when moistened SO much better than bread that has been torn apart. I couldn’t tell you why, but my assumption is that somewhere down the line, the magic is baked right in to those bread pieces. They’re delicious. Baking as opposed to pan frying is my preferred method of making french toast as I find that the bread gets an all-around better crisp. I knew this would be key in getting my husband to eat it.
I poured a 12 oz bag of cubed bread into a greased pan, whipped up my egg-y batter, added a little cinnamon and nutmeg and tossed in some fresh strawberries. I popped it in the oven for about 40 minutes, and out came the most beautifully delicious batch of golden french toast my eyes had ever seen. I grabbed my spatula and scooped out a slice to do my official taste test. I don’t want to toot my own horn here, but I must give credit where credit is due. I nailed it.
And so I anxiously awaited the moment where my husband gave it a try. I chopped up some extra fresh strawberries to add on top, plus a little syrup and powdered sugar to make it fancy. Turn down for what, am I right? 😉
The man loved it. He loved it so much, he took leftovers for lunch to work. He ate it multiple times! He gave his compliments to the chef, and I did my little victory dance for converting him into a french toast fan. Oh happy day!
- 1 12 oz bag of plain soft cubed stuffing (I use Martin's brand) - found in bread aisle
- 1 lb strawberries - chopped or sliced
- 8 eggs
- 1 cup milk
- 1 cup greek yogurt
- ½ cup white sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- 1 tsp vanilla
- For topping:
- ½ cup brown sugar
- ½ cup flour
- 1 stick salted butter, lightly softened
- 1 tsp cinnamon
- ½ tsp nutmeg
- Spray a 9x13 baking dish with non-stick cooking spray
- Toss sliced strawberries into bread cubes and pour into baking dish
- In a large bowl, combine eggs, milk, yogurt, sugar, cinnamon, nutmeg and vanilla
- Pour over bread cubed and cover. Set in refrigerator over night for best results, or for a minimum of 2 hours
- Preheat oven to 350 F
- Bake for 20 minutes
- While baking, combine all topping ingredients in a bowl until crumbly
- Remove french toast from oven and sprinkle crumble topping over it
- Bake for an additional 20-25 minutes
- Serve immediately with fresh strawberries, syrup or powdered sugar
This Strawberry French Toast Bake is definitely going to be a breakfast staple throughout this spring and summer while strawberries are in season. Nothing screams summer like a batch of fresh strawberries, am I right? If you feel like “turning up” in the kitchen this weekend, go ahead and turn it all the way up with this recipe. It’s definitely a keeper – just ask my husband!