Crunch-Top Strawberry-Banana French Toast Bake

Crunch-Top Strawberry-Banana French Toast Bake

Karri Perry; Blue Ribbon Favorites

Use a buttered 8x8 casserole dish. Serves 4-6.  For more servings double the recipe and use a buttered 9x13 casserole dish.

Ingredients:

4 (day-old or stale) croissants-sliced 

5 eggs

1 1/2 cups whole milk or cream

1/4 cup granulated sugar 

1/4 tsp salt

1/4 tsp cinnamon 

1 tsp vanilla 

1 banana sliced

1 /2 cup sliced strawberries 

Crunch Top:

1 1/2 cups Frosted Flakes

1/2 cup chopped pecans

2 Tbs melted butter

1/4 tsp salt

1/8 tsp cinnamon 

(This can be made the night before and refrigerate until ready to bake.)

Butter an 8x8 casserole dish, set aside.

Make custard:

Whisk eggs, milk, sugar, vanilla, cinnamon and salt together. Set aside.

Place the sliced croissants in the prepared dish.

Add the sliced strawberries and bananas, tucking in the fruit amongst the bread pieces.

Pour the custard over top. Pause if necessary to let the bread soak up the mixture. Continue until all the custard is used.

If making as an overnight-pre-made bake, cover unbaked casserole and chill until ready to bake.

If making to bake immediately, let sit for 15 minutes, allowing bread to soak up custard while you make the crunch top.

Crunch Top:

Melt 2 Tbs of butter in a medium microwave safe bowl.  Lightly toss the Frosted Flakes and chopped pecans with the melted butter. Sprinkle in cinnamon and salt.  Just before baking add the crunch top to the French toast casserole.

Bake in a preheated 350 degree oven on the middle rack for 45-50 minutes.  French Toast bake will be puffed, set in the center and golden on top.

Use a piece of foil to shield the top of casserole during the last 15 minutes of baking, if it begins to over brown.

Serve warm with fresh strawberries and bananas and a drizzle of maple syrup.

Glazed Lemon Loaf

Lemon Loaf with Lemon Glaze

1 cup granulated sugar

2 tsp lemon zest

8 Tbs softened butter

2 eggs

2 Tablespoons lemon juice

1/2 teaspoon lemon emulsion-LorAnn brand (like lemon extract but 10x better)

2 Tbs vegetable oil

1/2 cup sour cream

1/2 tsp salt

1 1/2 cups all purpose flour

1 tsp baking powder

Glaze

1 cup confectioner’s sugar

2 Tablespoons fresh lemon juice

2 tsp lemon zest

In a stand mixer, add granulated sugar and lemon zest, mix on low for 3-5 minutes. This is super important to allow the lemon oils permeate the sugar. 

Add soft butter, mix (on medium speed) to incorporate 2-3 minutes.  Add  the oil, mix to combine.

Add the eggs, salt, juice, emulsion, and sour cream. Mix. Mixture will be light and fluffy.

 

Add flour and baking powder. Mix just to combine on low-do not over mix. 

Use a 9x5 loaf pan fitted with parchment and nonstick spray.

Add batter evenly to the prepared pan. Bake on the middle rack-preheated 350 oven for 45-55 minutes or until set in center-lightly golden on top. 

Remove loaf from the pan while still warm, Run a paring knife around the edges. Gently lift the loaf out of the pan with the parchment edges-like handles.  Place loaf on a cooling rack to cool completely before glazing.

Glaze when cooled.

For the glaze-mix together the confectioner’s sugar and lemon juice. Stir in the zest.

 If you want the glaze thicker or thinner-adjust by adding either a Tbs of confectioners sugar to thicken, or a 1/2 tsp of water or lemon juice to thin.

Tips:

Be sure you baking powder is fresh. Old or expired baking powder would help your products rise. Check to see if the baking powder is still good-in a cup of very warm water, add 1 tsp of the baking powder-it should bubble and fizz.

Be sure to cream the butter and sugar well. 2-3 minutes on med to med-high. Mixture will be fluffy.