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.