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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 of Stefko Shopping Center
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)
Nature's Own Perfectly Crafted Thick Sliced Brioche Style Bread, 22 oz
Nature's Own Perfectly Crafted Thick Sliced Brioche Style Bread, 22 oz
$4.49$0.20/oz
1 jar (13 ounces) hazelnut spread
Bowl & Basket Hazelnut Spread, 13 oz
Bowl & Basket Hazelnut Spread, 13 oz
$2.99$0.23/oz
1 banana, peeled and thinly sliced crosswise
Yellow Banana, 1 ct, 4 oz
Yellow Banana, 1 ct, 4 oz
$0.15 avg/ea$0.59/lb
1 cup hulled and thinly sliced strawberries
Fresh Strawberries, 16 oz
Fresh Strawberries, 16 oz
$4.99$0.31/oz
8 large eggs
Eggland's Best Classic Large White Eggs, 18 count
Eggland's Best Classic Large White Eggs, 18 count
$5.99$0.33 each
2 cups whole milk
Wholesome Pantry Organic Whole Milk, half gallon
Wholesome Pantry Organic Whole Milk, half gallon
$5.49$0.09/fl oz
1/3 cup brown sugar
Bowl & Basket Light Brown Sugar, 32 oz
Bowl & Basket Light Brown Sugar, 32 oz
$2.79$1.40/lb
2 teaspoons vanilla extract
Bowl & Basket Pure Vanilla Extract, 2 fl oz
Bowl & Basket Pure Vanilla Extract, 2 fl oz
$6.79$3.40/fl oz
1 teaspoon ground cinnamon
McCormick Ground Cinnamon, 2.37 oz
McCormick Ground Cinnamon, 2.37 oz
$3.49$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
$7.99$0.64/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