Stuffed French Toast Casserole
This rich casserole has a crunchy crust and a soft, jam-filled middle. It’s fantastic for entertaining house guests because it’s easy to prepare the night before and bake in the morning. Strawberry jam can be substituted for apricot, blackberry, or even fig jam depending on your preference.
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Serves
4 people
Ingredients
- 8 slices sourdough bread(about 12 ounces)
- ¾ cup strawberry preserves
- 4 large eggs
- ½ cup plus 3 tablespoons sugar, divided
- 1 teaspoon pure vanilla extract
- 2 cups whole milk
- 2 cups sliced strawberries
- 2 tablespoons unsalted butter, thinly sliced
Preparations
1
Gather your ingredients.
2
On a cutting board, spread the jam between the bread slices.
3
Close the sandwiches and trim the crusts. Then, Cut the sandwiches into 1½–inch widestrips.
4
Arrange the strips, cut sides up in an 8–inch by11–inch baking dish.
5
In a medium bowl, whisk the eggs with a 1/2 cup of the sugar, the orange zest and the vanilla. Whisk in the milk.
6
Pour the custard over the bread.
7
Press a sheet of stretch-tite directly onto the surface and refrigerate overnight.
8
Preheat the oven to 325°F. Remove the stretch-titeand allow the dish to sit at room temperature for 30 minutes. Meanwhile, toss the strawberries with 2 tablespoons of the sugar and let sit
9
Scatter the butter on top and sprinkle with the remaining 1 tablespoon sugar. Cover looselywith foil and bake for 25 minutes. Remove the foil and bake until the top is golden and puffedand the custard is set, about 35 minutes longer. Let sit 10 minutes
10
Serve with the macerated strawberries.
