
Baked strawberry French toast
Ingredients
- 1 loaf La Baguette French Bread or 1 loaf Braum’s Artisan Whole Wheat Honey Bread
- 6 large eggs
- 1 ½ cup Braum’s milk
- 1 cup Braum’s half-and-half
- 2 tablespoons Griffin’s syrup
- 1 teaspoon Griffin’s vanilla
- ¼ cup Garden Club strawberry preserves
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Topping:
- 1 cup brown sugar
- 1 cup Braum’s butter
- 2 tablespoons Griffin’s syrup
- 1 cup Miller Pecan Co. pecans, chopped
- ½ cup Garden Club strawberry preserves
- 2 cups fresh strawberries, chopped

Directions
If using French bread cut into 1-inch thick slices. Place bread in a single layer in a buttered 9-by-13-inch baking dish. In a medium bowl, whisk together eggs, milk, half-and-half, syrup, vanilla, strawberry preserves, cinnamon and nutmeg. Pour over bread. In a small bowl, mix together topping ingredients: brown sugar, butter, syrup, pecans and strawberry preserves. Spread over bread. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake, uncovered, 40-50 minutes or until a knife inserted in the middle comes out clean. Let stand 10 minutes before serving. Serve with chopped fresh strawberries and additional syrup.