Best 11 Baked French Toast With Strawberry Rhubarb Sauce Recipes

BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• Generously grease 15x10x1-inch pan with shortening or cooking spray. In medium bowl, beat flour, milk, sugar, vanilla, salt and eggs with wire whisk until smooth.
• Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices; turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.
• Heat oven to 450°F. Uncover; bake 10 to 13 minutes or until golden brown.
• Meanwhile, in 2-quart saucepan, heat strawberries, rhubarb and water to boiling. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring constantly. Serve warm sauce with French toast.

CLASSIC FRENCH TOAST WITH STRAWBERRY SYRUP

Steps:

• Crack the eggs into a blender and add the milk and cinnamon. Blend until the yolks and whites are incorporated. (This step can be accomplished in a shallow dish with a whisk or fork as well.) Pour the mixture into a shallow dish or wide-bottom bowl.
• Heat a large nonstick skillet or griddle over medium heat. Add 2 tablespoons of the butter and swirl it around the pan; when melted, place 1 piece of bread in the egg mixture to soak in for about 10 seconds. Turn over and let soak on other side. This is a quick process don't let bread soak too long as it will get too soggy. Drain off excess egg and place the bread in the hot pan. Immediately soak 3 more bread slices, taking care not to over-crowd the pan.
• Cook until golden brown, turning once, about 2 minutes per side.
• Repeat with remaining butter and bread slices. Serve with Strawberry Syrup spooned over or on the side at the table.
• Place the strawberries, sugar, vanilla and 2 tablespoons water into a wide saucepan or skillet large enough to hold the strawberries in a single layer. Bring the mixture to a simmer over medium-low heat and cook gently until the strawberries are very soft and ruby red in color throughout., but still hold their shape, about 5 minutes .
• Serve warm over French toast or on the side at the table.

OVEN-BAKED FRENCH TOAST WITH MIXED BERRY SAUCE

Steps:

• Heat oven to 375F Lightly coat a 9x13 baking dish with cookng spray.
• Arrange enough whole bread slices in a single layer to cover bottom of dish. Cut remaining slices in half on diagonal and arrange in overlapping rows on top. You should have 3 rows of bread triangles. Set aside.
• In a medium bowl, whisk together sugar, cinnamon, baking powder and nutmeg. Whisk in eggs and vanilla until well-blended. Gradually whisk in milk.
• Slowly and evenly pour egg mixture over bread slices and let soak for 5 minutes. Use a fork or spatula to gently press down on bread to ensure it is evenly soaked.
• Baked for 30-40 minutes or until French toast is puffed. Sprinkle top of French toast with sugar, then set oven to broil. Broil French toast until sugar is melted and bread is lightly browned.
• BERRY SAUCE:.
• While French toast bakes, in a small bowl, combine lemon juice and cornstarch. Set aside.
• In a medium saucepan, combine berries, sugar, water and salt. Bring to a simmer and stir in lemon juice mixture. Simmer, stirring often, until sauce thickens slightly about 2 minutes longer. Let cool.
• When French toast is done baking, serve immediately topped with mixed berry sauce.

BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• 1. Generously grease bottom and sides of jelly roll pan, 15 ½ x 10 ½ x 1 inch, with shortening. Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire whisk until smooth.2. Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.3. Hat oven to 450°. Uncover and bake 10 to 13 minutes or until golden brown. While French toast is baking, make Strawberry-Rhubarb Sauce. Serve warm sauce with French toast.Strawberry-Rhubarb Sauce: Heat strawberries, rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring occasionally.FOOD for THOUGHTThis combination of healthy ingredients is packed with nutritional benefits from vitamin C, calcium, iron, folic acid and magnesium, to name just a few. Magnesium is key to releasing energy from foods, particularly from carbohydrate sources."Strawberry-rhubarb sauce really helps me when I'm mildly constipated and don't want to take another medicine. The strawberry-rhubarb combination works for me, and it tastes great, even after chemo!" -Anne R.NUTRITION FACTS: High in calcium, iron, vitamin C and folic acid good source of fiber1 Serving: Calories 410 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 215mg Sodium 670mg Potassium 430mg Carbohydrate 68g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 8% Vitamin C 26% Calcium 24% Iron 20% Folic Acid 30% Magnesium 12% DIET EXCHANGES: 3 Starch, 1 High-Fat Meat, 1 ½ FruitHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BAKED FRENCH TOAST WITH BLUEBERRY SAUCE

Steps:

• Pour melted butter into a 15x10x1-in. baking pan; lift and tilt pan to coat bottom evenly. In a large shallow bowl, whisk the eggs, milk, vanilla and nutmeg. Dip both sides of Texas toast into egg mixture; place on prepared pan. Bake at 375° until lightly browned, 20-25 minutes., For sauce, in a large saucepan, combine the sugar, cornstarch, cinnamon and cloves. Stir in blueberries and orange juice concentrate. Bring to a boil; cook and stir until thickened, about 2 minutes. Serve with French toast.

BAKED FRENCH TOAST WITH STRAWBERRIES

Steps:

• Place bread in a single layer in a greased 13x9-in. baking dish. In a large bowl, whisk eggs, milk, cream, syrup, vanilla, cinnamon and nutmeg; pour over bread. For topping, in a small bowl, mix brown sugar, butter and syrup; stir in pecans. Spread over bread. Refrigerate, covered, overnight., Preheat oven to 350°. Remove French toast from refrigerator while oven heats. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serve with strawberries and additional syrup.

BAKED FRENCH TOAST WITH RASPBERRY SAUCE

Steps:

• In a 9-by-13-inch baking dish, whisk together eggs, milk, 1/4 cup sugar, vanilla, and salt.
• Arrange bread in dish in a single layer; let soak 15 minutes. Turn bread over; cover, and refrigerate until most of the liquid is absorbed, at least 30 minutes and up to overnight.
• Preheat oven to 350 degrees. Brush a rimmed baking sheet with butter. With a spatula, carefully transfer soaked bread to sheet. Bake until French toast is set in center and lightly browned on the bottom, 25 to 30 minutes.
• Meanwhile, in a medium bowl, combine raspberries and remaining 1/4 cup sugar, mashing lightly with a fork.
• Remove French toast from baking sheet with a thin metal spatula; serve with raspberry sauce and, if desired, sausage.

STRAWBERRY CREAM CHEESE FRENCH TOAST

Steps:

• Generously grease a 9x13-inch baking dish.
• Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
• Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
• Remove baking dish from refrigerator 45 minutes before baking.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
• Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

BAKED FRENCH TOAST WITH STRAWBERRY-RHUBARB SAUCE

Steps:

• 1. Generously grease bottom and sides of jelly roll pan, 15 ½ x 10 ½ x 1 inch, with shortening. Beat flour, milk, sugar, vanilla, salt and eggs with hand beater or wire whisk until smooth.2. Arrange bread slices to fit in single layer in pan. Pour egg mixture over bread slices turn to coat both sides. Cover and refrigerate at least 8 hours but no longer than 24 hours.3. Hat oven to 450°. Uncover and bake 10 to 13 minutes or until golden brown. While French toast is baking, make Strawberry-Rhubarb Sauce. Serve warm sauce with French toast.Strawberry-Rhubarb Sauce: Heat strawberries, rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally remove from heat. Stir in gelatin until dissolved. Boil 2 minutes longer, stirring occasionally.FOOD for THOUGHTThis combination of healthy ingredients is packed with nutritional benefits from vitamin C, calcium, iron, folic acid and magnesium, to name just a few. Magnesium is key to releasing energy from foods, particularly from carbohydrate sources."Strawberry-rhubarb sauce really helps me when I'm mildly constipated and don't want to take another medicine. The strawberry-rhubarb combination works for me, and it tastes great, even after chemo!" -Anne R.NUTRITION FACTS: High in calcium, iron, vitamin C and folic acid good source of fiber1 Serving: Calories 410 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 215mg Sodium 670mg Potassium 430mg Carbohydrate 68g (Dietary Fiber 4g) Protein 18g % DAILY VALUE: Vitamin A 8% Vitamin C 26% Calcium 24% Iron 20% Folic Acid 30% Magnesium 12% DIET EXCHANGES: 3 Starch, 1 High-Fat Meat, 1 ½ FruitHelpful For These Side Effects: (c)From "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

STRAWBERRY FRENCH TOAST BAKE RECIPE BY TASTY

Steps:

• Preheat oven 350˚F (180˚C).
• Slice each biscuit into 8 pieces and place in a greased baking dish.
• In a saucepan on medium heat, combine strawberry filling ingredients and cook until it reaches a boil. Reduce heat to a simmer and continue to cook until filling reaches a smooth consistency. Remove from heat and set aside.
• Combine egg mixture ingredients in a large bowl until well-incorporated.
• Place biscuits in a greased baking dish and spread the egg mixture evenly on top.
• Top with strawberry filling and the fresh quartered strawberries.
• Bake for 40-50 minutes, or until golden brown.
• Slice and serve with whipped cream.
• Enjoy!

BAKED STRAWBERRY FRENCH TOAST

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease or spray a 9x13-inch baking dish with cooking spray.
• Slice the bread into 16 slices using a sharp knife. Save the ends to use in another dish, or discard. Arrange the bread slices in the prepared baking pan. Tuck strawberry slices between and around the bread.
• Whisk eggs, milk, cream, sugar, lemon zest, almond extract, and salt together until well combined.
• Pour the egg mixture over the bread slices. Press down on the top of the bread to help the egg absorb; it's okay if a little is in the bottom of the pan. Let stand for 15 to 20 minutes.
• Bake in the center of the preheated oven until the bread is firm when gently pressed and the top is crispy and golden, 45 to 55 minutes.