Ingredients

The following ingredients have 1 Servings
  • 2 tablespoons unsalted butter, softened and divided
  • 6 large eggs, beaten
  • 1 ½ cups whole milk
  • ½ cup light brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
  • pinch salt
  • 1 loaf sliced, country white or wheat bread, crust and end pieces removed
  • 1 pound strawberries, hulled and finely diced
  • powdered sugar for dusting
  • salted butter, softened for serving
  • maple syrup for serving

Instruction

  • Lightly grease the bottom and sides of an 8-inch baking dish with 1 tablespoon butter.
  • Place eggs, milk, sugar, vanilla, cinnamon, and salt into a shallow baking dish and whisk together.
  • Place a single piece of bread onto a clean surface and using a rolling pin, roll the piece of bread until completely flattened.
  • Scatter 2 heaping teaspoons diced strawberries onto the flattened bread and roll up.
  • Place the roll on a cutting board, seam side down and slice in half, widthwise.
  • Carefully dip both rolls into the egg mixture until completely covered and place into the greased baking dish, standing up, side by side.
  • Repeat steps 4 through 7 until all of the bread and strawberries have been used and the baking dish is filled with strawberry-French toast roll ups.
  • Pour remaining egg mixture over the baking dish, cover with foil and refrigerate for 1 hour.
  • Preheat oven to 350˚F.
  • Place covered baking dish into the oven and bake for 25 to 30 minutes.
  • Remove French toast from oven, uncover and randomly dot the top with remaining tablespoon butter.
  • Place baking dish back into the oven and continue to bake for an additional 10 minutes or until the butter has melted and the top has browned.
  • Allow French toast to cool slightly before topping with powdered sugar and serving with more butter, powdered sugar and maple syrup.