Strawberry Shortcake Baked French Toast

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Strawberries, strawberries, strawberries. It’s like roses are red, strawberries are red, and I’ll just have my strawberries with shortcake and call it a fantastic day. And, let’s do that every day, please. But you have to be creative. I get bored popping them all by themselves. So I got crazy and came up with a thousand excuses to have my strawberries and eat them, too. Heck, I’ve even gone so far as to come-up with excuses to make Strawberry Shortcake Baked French Toast just so I can have a little sweet-tart-bright-delcious with my breakfast. Point being, I need shortcake in my life, and this is one of my favorite ways to sneak it in.

strawberry shortcake baked french toast recipe pin

Don’t get me wrong, I love a good plain french toast. I guess I could eat it any day of the week. But you add those two little words to the beginning? Yup, you had me at mmmmm. And this recipe is so awesome, so fast and decadent, too, I go out of my way to make it whenever I see strawberries on the farmer’s market tables. So, don’t sell short the strawberry shortcake baked french toast–its got the power of awesome behind it.

easy french toast recipe idea feature

Ingredients for Strawberry Shortcake Baked French Toast

  • 16-20 slices of your favorite french toast-making bread (I like Texas Toast, but just about any thick bread slices will work)
  • 1/8 cup butter to grease pan generously
  • 6 eggs
  • 2 cups heavy whipping cream
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 tspn vanilla extract
  • 1 tblspn lemon juice (or 1 tspn lemon extract, but not both)
  • 1 tspn cinnamon
  • 4 cups sliced fresh strawberries
  • 1/4 cup of powdered sugar for sprinkling atop in a decadent fashion (ITS FRENCH TOAST!)

french toast with strawberries sq

How to Make Strawberry Shortcake Baked French Toast

  1. Preheat oven to 350 degrees and grease pan, then set aside.
  2. I like to cut the crust off my bread with fun shapes for the kids–this week it was hearts, last week dinosaurs. If you do this, though, you might want to increase the number of bread slices. Depending on the shape, I sometimes have to increase by almost double to fill my 9×13 pan–or I go with an 8×8 pan, so I don’t have to do more bread. You could also cube the bread, but its not as cute. Cutting it into shapes is cute. Do it.
  3. In a small bowl, gently mix 1 1/2 cups of strawberry slices and 1/2 cup sugar. Place in refrigerator. This will be used as a topping at the table instead of syrup.
  4. Using all of the remaining strawberries, layer strawberries and bread in pan, overlapping heavily.
  5. Mix remaining sugar, cream, milk, vanilla, lemon juice (or extract), cinnamon and eggs in a medium-sized bowl until frothy.
  6. Pour mixture over bread and strawberries evenly, making sure all the bread is covered. The pan may be stored in the fridge (covered) overnight before baking, but maybe turn off the oven if you’re going to do this, since I told you to preheat it…
  7. Place pan in the oven and bake for 30 to 40 minutes or until bread is puffy and light golden brown.
  8. Sprinkle with powdered sugar and serve. Use strawberries and sauce instead of syrup. This rocks.
  9. Enjoy!

easy french toast recipe pin 2

 

easy french toast recipe idea feature
Yield: 12

Strawberry Shortcake Baked French Toast

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes

I've even gone so far as to come-up with excuses to make Strawberry Shortcake Baked French Toast just so I can have a little sweet-tart-bright-delcious with my breakfast.

Ingredients

  • 16-20 slices of your favorite french toast-making bread, I like Texas Toast, but just about any thick bread slices will work
  • 1/8 cup butter to grease pan generously
  • 6 eggs
  • 2 cups heavy whipping cream
  • 3/4 cup milk
  • 3/4 cup sugar
  • 1 tspn vanilla extract
  • 1 tblspn lemon juice, or 1 tspn lemon extract, but not both
  • 1 tspn cinnamon
  • 4 cups sliced fresh strawberries
  • 1/4 cup of powdered sugar for sprinkling atop in a decadent fashion, ITS FRENCH TOAST!

Instructions

  1. Preheat oven to 350 degrees and grease pan, then set aside.
  2. I like to cut the crust off my bread with fun shapes for the kids–this week it was hearts, last week dinosaurs. If you do this, though, you might want to increase the number of bread slices. Depending on the shape, I sometimes have to increase by almost double to fill my 9×13 pan–or I go with an 8×8 pan, so I don’t have to do more bread. You could also cube the bread, but its not as cute. Cutting it into shapes is cute. Do it.
  3. In a small bowl, gently mix 1 1/2 cups of strawberry slices and 1/2 cup sugar. Place in refrigerator. This will be used as a topping at the table instead of syrup.
  4. Using all of the remaining strawberries, layer strawberries and bread in pan, overlapping heavily.
  5. Mix remaining sugar, cream, milk, vanilla, lemon juice (or extract), cinnamon and eggs in a medium-sized bowl until frothy.
  6. Pour mixture over bread and strawberries evenly, making sure all the bread is covered. The pan may be stored in the fridge (covered) overnight before baking, but maybe turn off the oven if you’re going to do this, since I told you to preheat it…
  7. Place pan in the oven and bake for 30 to 40 minutes or until bread is puffy and light golden brown.
  8. Sprinkle with powdered sugar and serve. Use strawberries and sauce instead of syrup. This rocks.
  9. Enjoy!

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