STRAWBERRY FRENCH TOAST BAKE

INGREDIENTS

  • 1 12 oz bâg of plâin soft cubed stuffing (I use Mârtin's brând) - found in breâd âisle
  • 1 lb strâwberries - chopped or sliced
  • 8 eggs
  • 1 cup milk
  • 1 cup greek yogurt
  • ½ cup white sugâr
  • 1 tsp cinnâmon
  • ½ tsp nutmeg
  • 1 tsp vânillâ

For topping:

  • ½ cup brown sugâr
  • ½ cup flour
  • 1 stick sâlted butter, lightly softened
  • 1 tsp cinnâmon
  • ½ tsp nutmeg
STRAWBERRY FRENCH TOAST BAKE


INSTRUCTIONS

  1. Sprây â 9x13 bâking dish with non-stick cooking sprây
  2. Toss sliced strâwberries into breâd cubes ând pour into bâking dish
  3. In â lârge bowl, combine eggs, milk, yogurt, sugâr, cinnâmon, nutmeg ând vânillâ
  4. Pour over breâd cubed ând cover. Set in refrigerâtor over night for best results, or for â minimum of 2 hours
  5. Preheât oven to 350 F
  6. Bâke for 20 minutes
  7. While bâking, combine âll topping ingredients in â bowl until crumbly
  8. Remove french toâst from oven ând sprinkle crumble topping over it
  9. Bâke for ân âdditionâl 20-25 minutes
  10. Serve immediâtely with fresh strâwberries, syrup or powdered sugâr

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