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Stuffed French Toast Casserole

COOK TIME
2 hrs
PREP TIME
30 mins
SERVINGS
6 to 8
RATE THIS RECIPE
(80)
Stuffed French Toast Casserole
Grace Parisi
COOK TIME
2 hrs
PREP TIME
30 mins
SERVINGS
6 to 8
RATE THIS RECIPE
(80)

Ingredients

  • 8 slices sourdough bread (about 12 ounces)
  • 3/4 cup strawberry preserves
  • 4 large eggs
  • 1/2 cup plus 3 tablespoons sugar, divided
  • 1/2 teaspoon grated orange zest (optional)
  • 1 teaspoon pure vanilla extract
  • 2 cups whole milk
  • 2 cups sliced strawberries
  • 2 tablespoons unsalted butter, thinly sliced
  • Chef notes

    Think of this luscious dish as a cross between French toast and bread pudding. It has all the yummy flavors of jam–filled French toast with the throw–it–all–together simplicity of bread pudding. It’s especially fantastic for entertaining houseguests because it’s quickly prepared at night and then baked the following morning. Strawberry jam is my favorite, but apricot, blackberry or even fig jam would be lovely. 

    Preparation

    Grace Parisi
    1.

    Gather your ingredients.

    Grace Parisi
    2.

    On a cutting board, spread the jam between the bread slices.

    Grace Parisi
    3.

    Close the sandwiches and trim the crusts.

    Grace Parisi
    4.

    Cut the sandwiches into 1½–inch wide strips.

    Grace Parisi
    5.

    Arrange the strips, cut sides up in an 8–inch by 11–inch baking dish.

    Grace Parisi
    6.

    In a medium bowl, whisk the eggs with a 1/2 cup of the sugar, the orange zest and the vanilla. Whisk in the milk.

    Grace Parisi
    7.

    Pour the custard over the bread.

    Grace Parisi
    8.

    Press a sheet of plastic wrap directly onto the surface and refrigerate overnight.

    9.

    Preheat the oven to 325°F. Remove the plastic and allow the dish to sit at room temperature for 30 minutes. Meanwhile, toss the strawberries with 2 tablespoons of the sugar and let sit.

    Grace Parisi
    10.

    Scatter the butter on top and sprinkle with the remaining 1 tablespoon sugar. Cover loosely with foil and bake for 25 minutes. Remove the foil and bake until the top is golden and puffed and the custard is set, about 35 minutes longer. Let sit 10 minutes.

    11.

    Serve with the macerated strawberries.

    Grace Parisi is a New York City-based food writer, cookbook author and food stylist. Her book, Get Saucy, was nominated for a James Beard award. Her latest book, Quick Pickles comes out in Spring 2016. Follow her on Instagram and Twitter.