Spray a 13x9-in. baking dish with cooking spray; set aside.
Recipe
Primary Media
Description
If you’re looking for a simple and delicious breakfast you can prepare the night before, look no further. All you need for this oven-baked French toast is five ingredients to impress your guests with minimal effort.
Servings and Ingredients
Ingredients
Quantity | Ingredient | Add |
---|---|---|
1 ¼ c. Coffee mate French vanilla liquid coffee creamer | ||
5 Hy-Vee large eggs | ||
1 (21-oz.) loaf unsliced Hy-Vee Bakery French boule, cut into 3/4-in.-thick slices | ||
3 c. Hy-Vee Short Cuts triple berry blend, divided | ||
2 (5.5-oz.) jars Janet's Finest Compotes mixed berry jalapeño compote |
Things To Grab
- Hy-Vee vegetable oil cooking spray
- 13x9-in. baking dish
- Medium bowl
- Whisk
- 17x11-in. rimmed baking pan
- Cutting board
- Bread knife
- Medium saucepan
- Spoon
Directions
Whisk together creamer and eggs until well combined. Pour mixture into an 17x11-in. rimmed baking pan.
Cut each bread slice crosswise in half. Place bread pieces, in a single layer, in egg mixture in baking pan. Let stand for 4 to 5 minutes or until almost all of the liquid is absorbed, turning halfway through. Arrange slices in prepared baking dish, overlapping slightly. Pour any remaining egg mixture over bread slices. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 350 degrees. Bake, uncovered, for 50 to 55 minutes or until bread is slightly crisp and custard is set.
Meanwhile, for syrup, bring 2 cups berry blend and compote to a simmer in a medium saucepan over medium heat. Simmer for 7 to 8 minutes or until thickened, stirring often. Cool slightly.
To serve, spoon half of the syrup over French toast and top with remaining 1 cup berries before serving. Serve with remaining sauce.
Nutrition facts
Servings
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 115mg
- Sodium: 480mg
- Total Carbohydrates: 70g
- Protein: 11g