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    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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