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Overnight French Toast with Berry Topping by hindsfeet 12 cups cubed French bread 8 eggs 3 cups half and half 1/4 cup sugar 1 tsp ground cinnamon 1/2 tsp salt 2 tsp vanilla
Spray 9 x 13 inch glass baking dish with non-stick spray. Place bread cubes in baking dish. In large bowl, beat eggs, half and half, sugar, cinnamon, salt, and vanilla with wire whisk until smooth; pour over bread cubes. Cover tightly and refrigerate at least 4 hours but no longer than 24 hours. Heat oven to 400 degrees. Bake uncovered for 25 to 35 minutes until golden brown and a knife inserted in the center come out clean.
Berry Topping
1 cup sugar 1 Tbsp cornstarch 1/4 cup orange juice 1 bag (12 oz.) frozen unsweetened mixed berries 3 cup fresh strawberries, cut in quarters (I didn't have fresh, so I just thawed whole frozen strawberries)
In a 2 quart saucepan, stir together 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. Just before serving, stir in strawberries. Serve warm over French toast bake.
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