Strawberry Almond French Toast Bake

Recipe by Nicole Masson for Wyman's

Prep Time: 15 minutes

Refrigerate: 4 hours

Cook Time: 45 minutes

Yield: 8 servings

Ingredients:

For the French Toast:

• 1 ½ cups Wyman’s Strawberries (frozen or thawed)
• 1 (10 ounce) loaf French bread
• 6 large eggs
• 1 ½ cups milk
• 2 tablespoons maple syrup
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• Olive oil or cooking spray
• Powdered sugar and maple syrup, for serving

For the Almond Topping:

• ½ cup sliced almonds
• 2 tablespoons brown sugar
• 2 tablespoons butter, melted

Directions:

1. Preheat the oven to 300°F. Cut the French bread into 1-inch cubes and spread them out on a large baking sheet. Bake for 10-12 minutes until dried out and lightly toasted.

2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, and cinnamon until fully combined. Set aside.

3. Lightly grease a 13x9-inch baking dish with olive oil or cooking spray. Add the bread cubes to the dish. Pour the egg mixture over the top. Gently stir to coat the bread. Cover and refrigerate for 4 hours or overnight.

4. When ready to bake, preheat the oven to 350°F. Cut the Wyman’s Strawberries in halves or quarters. If using frozen, thaw slightly before using a sharp knife to cut them. Scatter the strawberries evenly over the top of the soaked bread.

5. In a small bowl, stir together the almonds, brown sugar and melted butter. Sprinkle evenly over the top of the casserole. 

6. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes until the topping is golden brown and the center is set.

7. Dust with powdered sugar and serve warm with a drizzle of maple syrup, if desired.