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
Ingredients
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
Directions
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.
Strawberry-Almond French Toast Bake Casserole
Ingredients
- 1 pint strawberries, sliced
- 1 day-old baguette, thinly slice (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
Instructions
- Preheat oven to 350°.
- In a greased 12 x 8 baking dish or 10-inch oven-proof skillet, arrange strawberries and bread slices as desired. 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. Let stand 20 minutes.
- Bake until lightly browned and set, about 35 minutes. Sprinkle with sliced almonds and confectioners’ sugar, if desired.
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 from burning. Remove almonds from oven when golden brown and transfer from cookie sheet to plate to cool and prevent from continuing to brown.
Notes
- This is a very forgiving recipe that you adjust to your taste, ideal for weekend brunch and serving a crowd. I used a French baguette but you can use the bread of your choice like a Brioche or Challah. For best results, use a slightly stale bread to soak up the egg mixture.
- As written this recipe is dairy-free, made with almond milk, but feel free to substitute heavy cream or half and half to make it more indulgent. Add an additional two eggs to the custard mixture to boost the protein in this recipe if desired. Serve with a sprinkling of toasted almonds, dusting of powdered sugar and your favorite maple syrup! Strawberry-flavored syrup would be delicious too.
- 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.
Mom might also enjoy a fresh Strawberry Bellini! Pureed and strained strawberries mixed with Prosecco (or sparkling water for a nonalcoholic version), garnished with violas and mint.
♥ Happy Mother’s Day ♥
A must make for Mother’s Day brunch or even a great company breakfast! I make this for company with different bread on hand. It is great to make ahead the night before, and just bake the next morning. No fuss, just enjoy!
YummY! 🌺
Looks beautiful and delicious! And I love that ‘the guys’ can pull this off! Hope you have a beautiful Mother’s Day!
love and blessings~
Lynda @ Gates of Crystal
Ooh! Yummy!!! I can smell the almond now.. 😋😍😋😍
I think I’ll print this recipe out and leave it laying around hint hint :) Sounds divine Mary, love the strawberry almond combo!
Jenna
I’ll take the strawberry Bellini with a lovely serving of the strawberry almond French toast, please! What a delightful brunch, Mary, for any time. You’re the best!
Not only does this look gorgeous and so delicious..it is a make ahead and that is what I love to do!….Such a beautiful presentation for Mom…the table is charming…just like the ladies who will be sitting at it!
The French toast looks fabulous! I especially love the strawberry covered placemat(?) with the dainty rickrack and crochet edge — very cute! Enjoy your brunch with Mom!
Wonderful recipe! Thank you so much and a very Happy Mother’s Day to all!
This sounds wonderful…thank you!
My son and one of our close friends can’t indulge in alcoholic beverages due to meds, but we use Martinelly when making Bellinis or Mimosas for them.
Mary, this looks pretty, delicious, and baker friendly. I’m happy to have this recipe. French toast is a favorite around here, and this recipe looks like one that is perfect for a brunch. Thanks for sharing. As always, your photos are perfection!
Mary, a beautiful presentation and I can smell the French toast baking! Pam @ Everyday Living
How lovely, Mary, I pinned it!
Hi, Mary! For some reason, I’m not getting your posts anymore. I re-entered my email address but never got a link to confirm my subscription. I contacted you, but the reply stated it was not my correct address, but it is. Please, help me? I’m missing getting my posts from you!
Hi Nancie, I’m sorry you’re having trouble! I emailed the support desk and they’re looking into a solution. They said they would email you directly from help@wordpress.com!
Your dish and the presentation you gave it is just beautiful; this looks like a perfect Mother’s Day brunch, or even breakfast for dinner meal. Thank you!
Thank you!!! I am printing this to have on hand. I will be requesting this too:) It looks delicious as I know it will be. Have a beautiful weekend!! Are you hosting?
Thanks Mary, this looks very good – pinned it. Will be trying it in the near future. Happy Mother’s Day on Sunday. I know your fur-babies are thrilled they have you for their mama! Hope your mother-in-law has fully recovered. My azalea is in full bloom and my tulip tree is almost there! Happy Mother’s Day to me! hehe
Sounds like a great brunch! I love your pretty vintage tea towel too Mary:@)
Hello Mary, I enjoyed this post tremendously. In the photo close-up of the plate with forks on it–do you know the name of the pattern of the fork on the left? I have inherited a set that I am attempting to polish back into loveliness, and I do not know the name! Thanks
Thanks, Cheryl. I don’t know the name of the pattern. I picked it up with a handful of assorted knives and forks for $1 each at an antique mall :)
I couldn’t relax until I figured it out, so I prowled on Replacements, Ltd. I believe it is called Country Lane. I also spotted the second from left, it is Milady. Your settings at each place on your table are Community Evening Star, which was my silver set from when I married, and I have always loved it! I am eager to get the tarnish off of this new set and begin mixing patterns like you have here. Thanks for responding and have a lovely evening.
Thanks for your detective work Cheryl! I bought a 95-pc set of Community Evening Star at an antique mall a couple of years ago and love it!
what a pretty dish!
Oh wow, Mary, looking at this makes me wish I was your mom :D What a lovely idea. My mom and I are vegan, so I will twitch your recipe a little to our needs :) Thanks for the great idea!
*Maisy
PS. twitch – > tweak!