Strawberry-Almond French Toast Bake Casserole
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!
Servings: 8
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.