Strawberry-Almond French Toast Casserole is a quick, make-ahead recipe, ideal for Sunday or Mother’s Day Brunch and easy enough for Dad or the kids to assemble!
I ran across this recipe in Taste of the South Magazine. The recipe calls for baking this French toast in a 10-inch skillet. I used a 12 x 8 baking dish to serve it at the table for Mom, along with a FTD bouquet, and preferably with a Mimosa!
I used unsweetened vanilla almond milk for a dairy-free alternative for this recipe and some additional vanilla flavor, but use the milk of your choice if you don’t have almond milk.
Strawberry-Almond French Toast Casserole, recipe adapted from Taste of the South
Serves 6 – 8
1 pint strawberries, sliced
1 day-old baguette, thinly sliced (my baguette was 11 oz.)
4 large eggs
4 tablespoons sugar
1 cup unsweetened almond milk (I used unsweetened vanilla almond milk)
1 teaspoon vanilla extract
1⁄2 teaspoon almond extract
Pinch of kosher salt
Sliced almonds, confectioners’ sugar, maple syrup for serving
Preheat oven to 350°.
In a greased 10-inch oven-proof skillet (I used 12 x 8 baking dish), arrange strawberries and bread slices as desired (you can cube the bread rather than slicing if you prefer and layer it in your dish). Set aside.
In a medium bowl, whisk together eggs and sugar until smooth. Whisk in almond milk, extracts, and salt until well combined. Pour mixture over strawberries and bread in prepared pan. Let stand 20 minutes for bread to absorb liquid.
Bake until lightly browned and set, about 35 minutes. Sprinkle with sliced almonds, confectioners’ sugar and maple syrup to serve.
To toast sliced almonds:
Spread almonds in a single layer on cookie sheet in 350°F oven.
Bake 4-5 minutes, watching carefully to prevent burning. Remove almonds from oven when golden brown and transfer from cookie sheet to plate to cool.
You can put this French toast casserole together and cover in the fridge and pull out when ready to bake, or bake ahead and reheat when ready to serve.
You can find a printable recipe, HERE.