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Granny's Delights

Very Berry French Toast Bake

Wednesday, January 20, 2010 | Publish by Taffy

I love strawberries and blueberries so the dish originally only had those two fruits. I adapted a baked french toast recipe that originally sat overnight in the frige - but one time I wanted it now, not tomorrow, so I used plastic wrap to force the egg mixture into the bread - and it worked! Now that I have married, I added raspberries to the mix since my hubby loves them and we grow them. He says it's a winner every time (he also says it's too good for breakfast - I should serve for dessert!)


Very Berry French Toast Bake
 
Ingredients:


12-14 slices of day old bread
1 cup blueberries rinsed
1 cup raspberries (or blackberries) rinsed
1 cup strawberries rinsed capped and sliced
10 eggs
2 cups milk

2 Tablespoons vanilla extract (I use pure, you can get it at Sam's Club at a reasonable price)
1 cup brown sugar
1/4 stick margarine or butter
Maple syrup and additional butter/margarine



Directions:
  • Remove crusts (I don't - but it's up to you) and cube bread.
  • Preheat oven to 350°F.
  • Spray or grease a 13 x 9 x 2 baking pan/dish.
  • Layer 1/2 bread, all fruit and remaining bread into prepared pan.
  • In a large mixing bowl, beat eggs until well blended and light in color.
  • Add milk, stirring well. Pour egg mixture evenly over bread & fruit.
  • Cover baking dish with plastic wrap and press on mixture several times to absorb eggs/milk; remove wrap.  (OR you can pop into your refrigerator at least 8 hours or overnight like the original recipe).
  • Sprinkle brown sugar over top of mixture and dot with butter pieces.
  • Cut heavy duty foil large enough to cover your baking pan/dish.
  • Tent foil over dish and bake covered at 350°F for 30 minutes.
  • Uncover and continue baking 25-30 minutes longer or until golden brown and center is set.
  • Yield:  6-8 servings (if serving for dessert or you want smaller portions - it could yield up to 12 servings).



Additional Notes:


Serve drizzled with maple syrup and additional butter if desired. Pair it up with maple sausage links, coffee and orange juice for a great breakfast/brunch.   It would also make a terrific dessert, topped with a small dollop of whipped cream.

Key Words bread, breakfast, easy
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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