Strawberries and Cream French Toast
A baked French toast casserole topped with strawberries and whipped cream.
Equipment
- A small, shallow oval casserole (9 inches long)
- An electric mixer ( for whipping the cream)
Ingredients
- 1 tbsp. unsalted butter ( for greasing the pan)
- 6 ounces French bread, cut in 9 one inch slices
- 3 large beaten eggs
- 1 cup half and half
- 1 tsp. vanilla extract
- ¼ tsp. kosher salt
- 2 tbsp. brown sugar
- 1 tsp. cinnamon
- ¼ tsp. grated nutmeg
- 2 tbsp. melted unsalted butter
- 1 cup whipped cream
- 2 tbsp. granulated sugar
- 2 cups halved strawberries
- 2 tbsp. powdered sugar
Instructions
- Preheat the oven to 350 degrees. Brush the casserole very well with the butter. You can also chill your mixer bowl and whisk attachment.
- Arrange the bread slices in a single layer in your casserole. Squeeze them in so that there are no spaces between the slices.
- In a large bowl, whisk together the eggs, half and half, vanilla, and salt.
- Pour the egg mixture over the bread, and then turn each slice of bread over so that both sides are coated.
- In a small bowl, mix together the brown sugar, cinnamon, and nutmeg. Sprinkle this all over the top of the bread slices.
- Drizzle the melted butter all over the bread slices. Bake the casserole for 25 minutes, or until a knife comes out dry when inserted in the bread.
- While the casserole bakes, place the whipped cream and granualted sugar in the bowl of an electric mixer. With the whisk attachment beat on high until swirls appear at the top of the cream. Lift the whisk. If a peak of cream hangs off the whisk, you've whipped it enough. Chill until serving.
- When the toast is done, dust it with powdered sugar and serve it with strawberries and cream.
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