Sunday, December 14, 2008

Overnight French Toast Bake with Berry Topping

This is the second recipe I've tried from the Betty Crocker Brunch eCookbook. I actually prefer the first one I made, Upside-Down Banana-Nut French Toast, but this one was good too.

Overnight French Toast Bake with Berry Topping
from Betty Crocker Brunch page 8-9

Serves 8

For the French Toast Bake:
12 cups cubed French bread
8 eggs
3 cups half-and-half
1/4 cup sugar
1 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons vanilla

For the Berry Topping:
1 cup sugar
1 Tablespoon Cornstarch
1/4 cup orange juice
1 bag (12 oz.) frozen berries (unsweetened) *I replaced this with more strawberries
3 cups strawberries, quartered

1. Spray bottom of a 9x13 inch baking dish with cooking spray. Place bread cubes in baking dish. In a large bowl, beat eggs, half-and-half, 1/4 cup sugar, cinnamon, salt, and vanilla until smooth; pour over bread cubes. Cover tightly; refrigerate at least 4 hours but no more than 24 hours.

2. Heat oven to 400 degrees. Uncover baking dish; bake 25 to 30 minutes or until golden brown and knife inserted into center comes out clean.

3. Meanwhile, in a 2-quart sauce pan, stir together 1 cup sugar and cornstarch. Stir in orange juice until smooth. Stir in mixed berries. Heat to boiling over medium heat, stirring constantly. Cook about 6 minutes, stirring constantly, until topping is slightly thickened. Remove from heat.

4. Just before serving stir strawberries into topping. Serve warm over French Toast.

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