Baked Strawberry Almond French Toast

Contributed By: fivecutekids
www.rhodesbread.com

This is a great recipe for Valentines Day!

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Total Preparation Time: More than 2 hours
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 45 minutes
Number of Servings: 8
Origin: American
Meal Type: Breakfast & Brunch
Sauces

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Ingredients

1 Loaf Rhodes Bread Dough, baked and cooled
1 cup Strawberry preserves
2 cups Milk
5 Eggs, lightly beaten
1 tablespoon Vanilla extract
1/4 teaspoon Cinnamon
1/4 teaspoon Nutmeg
1/8 teaspoon Salt
1/4 cup Sliced almonds
2 tablespoons Powdered sugar
Sauce:
1/2 cup Sugar
3 tablespoons Water
1 tablespoon Butter
1/2 cup Evaporated milk
1/2 teaspoon Almond extract
1/8 teaspoon Salt

Preparation

Cut loaf into 14 equal slices and set aside. Prepare sauce by combining sugar and water in a heavy pan. Cook over medium low heat until sugar dissolves, about 3 minutes. Cover and cook over medium heat 1 minute. Uncover and continue to cook 5 more minutes (do not stir). Remove from heat, and let stand 1 minute. Add butter and stir until melted. Add evaporated milk, stirring constantly. Return to medium heat and cook, stirring constantly, 3 minutes or until mixture melts and is smooth. Remove from heat, stir in almond extract and salt. Pour sacue into a sprayed 9x13-inch baking pan. Arrange 7 bread slices in a pan. Spread preserves evenly over bread and top with remaining 7 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg and salt. Pour over bread and sprinkle with almonds. Bake at 350 degrees F. 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.

Cook's Notes

Nutrition Information

Recipe Comments

Commented by: mskg869

I would actually rate this a 3.5. It smelled great and tasted alright but it did take a while to make. My husband also complained it was too sweet. I will make it again but I think next time I will not use the sauce before putting the bread in the pan. I think it adds sugar where it doesn't need it. Also, I think I will put fresh strawberries in with the preserves before putting it on the bread. The instructions say to cook it at 350 for 35-40 minutes, which I did, but it was a little "doughier" than I like it. Next time, I will either lower the temp or cook it longer. I saved a few calories by choosing sugar free preserves, fat free milks and two egg whites with three whole eggs.