Baked Maple-Cinnamon French Toast with Fresh Strawberries

A luscious caramel sauce bakes with the bread.

Recipe courtesy of Egg Innovations.

SERVINGS
6

INGREDIENTS
1/2 cup unsalted butter
2/3 cup light brown sugar
3 tablespoons maple syrup
12 - 1 1/2-inch thick slices soft, white bread (challah, if available)
6 cage-free eggs
1 cup whole milk
2 tsp. vanilla extract
1/2 teaspoon ground cinnamon
A pinch of salt
1/2 cup granulated sugar
1 pint strawberries, washed, hulled, and sliced for serving
Powdered sugar for serving

PREPARATION
1. Preheat oven to 350 degrees. Butter a 9x9 inch baking dish.

2. In a saucepan, melt butter, brown sugar, and maple syrup just until it begins to boil and brown. Carefully pour it into the baking dish.

3. Arrange the bread slices evenly over the caramel. In a medium bowl, whisk together the eggs, milk, vanilla, cinnamon, salt, and sugar. Pour over bread. Let the bread soak up the liquid for 30 minutes, pushing down on it with the back of a wooden spoon to help it absorb the liquid.

4. Bake for 35 minutes, until somewhat firm and golden. Cut into squares. Serve immediately, spooning some of the caramel from the bottom of the pan over each serving and topping each with fresh sliced strawberries and powdered sugar.

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