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Overnight Hazelnut Fruit Stuffed French Toast BakeOvernight Hazelnut Fruit Stuffed French Toast Bake
Overnight Hazelnut Fruit Stuffed French Toast Bake
Overnight Hazelnut Fruit Stuffed French Toast Bake
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Recipe - The Fresh Grocer - Corporate
OvernightHazelnutFruitStuffedFrenchToastBake.jpg
Overnight Hazelnut Fruit Stuffed French Toast Bake
Prep Time20 Minutes
Servings8
Cook Time45 Minutes
Calories696
Ingredients
1 loaf (22 ounces) sliced brioche bread (about 18 slices)
1 jar (13 ounces) hazelnut spread
1 banana, peeled and thinly sliced crosswise
1 cup hulled and thinly sliced strawberries
8 large eggs
2 cups whole milk
1/3 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup maple syrup
Directions

1. Spray 13 x 9-inch baking dish with cooking spray. Lay bread slices on work surface; spread with hazelnut spread. Top half the bread slices with banana and strawberries; top with remaining 9 bread slices, hazelnut spread side down. Cut each sandwich into quarters; shingle sandwich quarters in prepared dish

 

2. In large bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon; pour over sandwich quarters in dish. Cover and refrigerate overnight

 

3. Let bake stand 30 minutes at room temperature; preheat oven to 375°. Bake French toast bake, uncovered, 45 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Makes about 8 cups

 

4. Serve bake drizzled with maple syrup

 

Nutritional Information
  • 24 g Total fat
  • 16 g Saturated fat
  • 193 mg Cholesterol
  • 523 mg Sodium
  • 100 g Carbohydrates
  • 5 g Fiber
  • 58 g Sugars
  • 52 g Added sugars
  • 19 g Protein
20 minutes
Prep Time
45 minutes
Cook Time
8
Servings
696
Calories

Shop Ingredients

Makes 8 servings
1 loaf (22 ounces) sliced brioche bread (about 18 slices)
Pepperidge Farm Farmhouse Brioche Bread, 22 oz
Pepperidge Farm Farmhouse Brioche Bread, 22 oz, 22 Ounce
$4.99$0.23/oz
1 jar (13 ounces) hazelnut spread
Bowl & Basket Hazelnut Spread, 13 oz
Bowl & Basket Hazelnut Spread, 13 oz, 13 Ounce
$3.49$0.27/oz
1 banana, peeled and thinly sliced crosswise
Yellow Banana, 1 ct, 4 oz
Yellow Banana, 1 ct, 4 oz, 4 Ounce
$0.17 avg/ea$0.69/lb
1 cup hulled and thinly sliced strawberries
Fresh Strawberries, 16 oz
Fresh Strawberries, 16 oz, 16 Ounce
$4.99$0.31/oz
8 large eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz, 18 Each
$7.99$0.44 each
2 cups whole milk
Wholesome Pantry Organic Whole Milk, half gallon
Wholesome Pantry Organic Whole Milk, half gallon, 64 Fluid ounce
$5.29$0.08/fl oz
1/3 cup brown sugar
Bowl & Basket Light Brown Sugar, 32 oz
Bowl & Basket Light Brown Sugar, 32 oz, 2 Pound
On Sale!
$2.49 was $3.49$1.25/lb
2 teaspoons vanilla extract
Bowl & Basket Pure Vanilla Extract, 2 fl oz
Bowl & Basket Pure Vanilla Extract, 2 fl oz, 2 Fluid ounce
On Sale!
$3.99 was $6.79$2.00/fl oz
1 teaspoon ground cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz, 2.37 Ounce
On Sale!
$3.49 was $3.69$1.47/oz
1/2 cup maple syrup
Bowl & Basket 100% Pure Maple Syrup, 12.5 fl oz
Bowl & Basket 100% Pure Maple Syrup, 12.5 fl oz, 12.5 Fluid ounce
$8.29$0.66/fl oz

Nutritional Information

  • 24 g Total fat
  • 16 g Saturated fat
  • 193 mg Cholesterol
  • 523 mg Sodium
  • 100 g Carbohydrates
  • 5 g Fiber
  • 58 g Sugars
  • 52 g Added sugars
  • 19 g Protein

Directions

1. Spray 13 x 9-inch baking dish with cooking spray. Lay bread slices on work surface; spread with hazelnut spread. Top half the bread slices with banana and strawberries; top with remaining 9 bread slices, hazelnut spread side down. Cut each sandwich into quarters; shingle sandwich quarters in prepared dish

 

2. In large bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon; pour over sandwich quarters in dish. Cover and refrigerate overnight

 

3. Let bake stand 30 minutes at room temperature; preheat oven to 375°. Bake French toast bake, uncovered, 45 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Makes about 8 cups

 

4. Serve bake drizzled with maple syrup