Recipe
Breakfast
Baked French Toast with Strawberry Syrup
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 5
| Quantity | Ingredient | Add |
|---|---|---|
| 6 Hy-Vee large eggs | ||
| 1 c. Hy-Vee skim milk | ||
| 1 tsp. Hy-Vee vanilla | ||
| 10 (1/2-inch thick) slices French bread | ||
| 4 c. fresh strawberries | ||
| ⅓ c. water | ||
| 1 (3 oz) pkg Hy-Vee strawberry gelatin |
Directions
- Arrange bread slices evenly on the bottom of a greased 9-by-13-inch baking pan.
- In a medium bowl, whisk together eggs, milk and vanilla. Pour over bread slices.
- Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before cooking. Preheat oven to 350 degrees.
- Bake uncovered for 25 to 30 minutes.
- Meanwhile, in a medium saucepan, bring strawberries and water to a boil over high heat. Boil 5 minutes.
- Remove from heat and stir in gelatin. Bring to a boil for 2 minutes, stirring occasionally. Serve over French toast.
Nutrition facts
Servings
410 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 265mg
- Sodium: 570mg
- Total Carbohydrates: 62g
- Protein: 18g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 110%
0%
Iron 15%
0%
Calcium 15%