Decadent Baked Strawberry French Toast en Casserole with Roasted Strawberries
2016-04-18 15:30:19
Serves 8
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Ingredients
- 1 pint ripe strawberries, hulled and diced
- 4 T. sugar
- 1 ½ pounds challah loaf, crust sliced off
- 4 eggs
- 3 cups half and half
- 1 pint ripe strawberries, hulled and quartered
- 2 T. maple syrup
- 1 T. canola or grapeseed oil
- pinch of salt
- erizzle of balsamic vinegar
Instructions
- Place 1 pint strawberries and sugar in a food processor or blender and puree. Set aside.
- Slice the challah into ½ “thick slices. Arrange one layer in the bottom of a buttered 13 x 9” casserole or baking dish. Arrange the next layer in the opposite direction. Continue with a third layer in the first direction.
- Pour the strawberry puree into a large bowl and add the eggs and half and half. Whisk to blend. Pour the mixture over the sliced bread. Push down on the bread with your hands to fully submerge the bread. Cover loosely with foil and place on a sheet pan. Place boxes of pasta or stock on top of the French Toast to weight it and keep it submerged. Refrigerate 4 hours or overnight.
- Meanwhile, make the roasted strawberries by arranging the berries (1 pint) on a Silpat lined baking sheet. Drizzle with the maple syrup, grapeseed oil and salt. Roast in preheated 350 oven for 20 minutes, or until the berries have darked slightly. Let cool a few minutes then dribble with a bit of balsamic vinegar. Let cool to room temperature.
- Preheat the oven to 350. Carefully remove the foil. Bake until puffed, golden, and fully baked (pierce the center with a small knife to insure no liquid comes out). Let cool, then cut into squares. Serve topped with a bit of the roasted strawberries and a drizzle of maple syrup.
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