Breakfast is that one meal you should really eat each day. My mornings are usually a rush to get myself showered and presentable, get the dog fed and outside for potty time, and make sure the chickens have food and water. I could rush less if I got up a little earlier, but I’d rather sleep in a little longer. Those precious extra minutes help to make me a pleasant human. Otherwise…you don’t wanna know. That being said, breakfasts on a weekday consist of cereal, a couple of eggs and an english muffin and coffee, or recently, a smoothie.
Saturday and Sunday I usually put in extra effort for breakfast. Percolated coffee. Bacon or sausage. Fresh made pancakes or Belgian waffles. Biscuits and gravy. Quiche. Not all of those items at once, but a mixture of them, making breakfast more of an event rather than just food for nourishment. Enter in the invention of my Strawberry French Toast Bake. I like to keep a couple of baguette cut into sandwich sized chunks in the freezer. They freeze nice, thaw quickly, and are great for impromptu guests or invites to a party where I will take an appetizer. And, they make for amazing french toast. I had a whole one, unfrozen just hanging around and was in the mood for french toast. But I wasn’t in the mood to soak those little rounds and make a bunch of 3 bite french toasts. I wanted something quick, simple, and hearty. I also wanted something with berries. Whenever strawberries go on sale, I buy a bunch and then cut some up into cubes, freezing them for later uses. The berries took it to another level. Served with some bacon it was a very filling breakfast. This recipe will easily serve a family of 6. Hubs and I had it for breakfast on a Sunday, and then throughout the week. It’s fantastic. A must make.
Strawberry French Toast Bake
2 cups frozen chopped strawberries, thawed and excess liquid drained
1 1/2 loaves baguette bread, cut into slices and torn in half
1/2 cup milk
sprinkle of cinnamon, nutmeg & ginger
1 teaspoon vanilla
Grease a baking dish (I used a heart shape that was roughly 9×9).
In a bowl, combine eggs, milk, spices and vanilla, whipping to combine. Sprinkle some of the strawberries on the bottom of the baking dish. Add in your bread chunks. Scatter the rest of your strawberries all over the top. Pour on the egg mixture, being sure to coat all of the bread.
Preheat your oven to 350 degrees. While your oven is preheating, you’re going to let the bread soak up all that egg mixture.
Bake for 35-45 minutes, until top of the french toast bake is golden brown, and the center is set. Serve immediately with butter and maple syrup.