1 loaf (8 ounces) French bread
1 1/2 cups milk
4 tablespoons granulated sugar, divided
1 teaspoon vanilla
1/8 teaspoon salt
Ground cinnamon (optional)
r1 pound strawberries, stemmed and sliced (about 3 cups)
1/2 teaspoon lemon zest
1 teaspoon lemon juice
Spray Rectangular Baker with vegetable oil. Cut bread into 1-inch-thick slices (10-16 slices); arrange closely in single layer in prepared Baker. Beat eggs with whisk. Whisk in milk, 3 tablespoons of the granulated sugar, vanilla and salt; pour over bread. Cover and refrigerate at least 1 hour or overnight.
Preheat oven to 400°F. Sprinkle bread with cinnamon, if desired. Bake, uncovered, 30 minutes or until golden brown. Remove from oven; sprinkle with powdered sugar . Slice strawberries (I use an egg slicer to get nice even slices). Add lemon zest, juice and the remaining 1 tablespoon granulated sugar; mix lightly. Serve over warm French toast.
8 servings of 2 slices French toast and 1/3 cup strawberry topping
Nutrients per serving:
Approximately 200 calories and 6 grams of fat per serving
U.S. Diabetic exchanges per serving: No information is currently available.
French bread loaves come in a variety of sizes. The very long, thin loaves are called “baguettes.” If using a baguette for this recipe it works best to cut the loaf on the diagonal in order to get large enough slices.
We make this recipe whenever we will want to have a nice breakfast such as for Christmas or overnight company etc. It always works out really well and it is so easy!