Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4046/Overnight_Oven_French_Toast
Overnight Oven French Toast
Yield: Serves 8
Ingredients
| 1 |
loaf |
French bread
|
|
|
| 5 |
|
large eggs or 1 1/4 cups egg substitute
|
|
|
| 3/4 |
cup |
fat-free half-and-half
|
|
|
| 1 |
tablespoon |
vanilla extract
|
|
|
| 1/4 |
teaspoon |
baking powder
|
|
|
| 1 |
bag |
(20 oz.) frozen whole strawberries, partially thawed
|
|
|
| 4 |
|
ripe bananas, sliced
|
|
|
| 3/4 |
cup |
plus 1 tablespoon sugar, divided
|
|
|
| 1 |
tablespoon |
apple pie spice
|
|
|
|
|
Pinch of ground cinnamon
|
|
|
Directions:
The night before cooking, cut the bread into 1-inch slices and arrange in a 9- by 13-inch non-stick baking pan.
In a bowl, beat the eggs, half-and-half, vanilla and baking powder until blended. Pour over bread. Cover and refrigerate overnight.
The next morning, heat oven to 450 degrees. Remove bread to a plate. In the baking pan where the bread was soaking, mix the strawberries (thawed enough to separate), bananas, 3/4 sugar and the apple pie spice. Top with bread. Sprinkle with the remaining tablespoon of sugar and the cinnamon.
Bake until toast is lightly browned, about 20 minutes.
Please note that some ingredients and brands may not be available in every store.
Food Pavilion Recipes
https://foodpavilion.com/Recipes/Detail/4046/Overnight_Oven_French_Toast