Baked Strawberry Almond French Toast
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Time
prep 6:00
total 7:00
Ingredients
| 1 loaf | Rhodes Bread Dough, baked and cooled | | 1 cup | strawberry preserves | | 2 cups | milk | | 5 | eggs, lightly beaten | | 1 tbsp. | vanilla extract | | 1/4 tsp. | cinnamon | | 1/4 tsp. | nutmeg | | 1/8 tsp. | salt | | 1/4 cup | sliced almonds | | 2 tbsp. | powdered sugar |
Sauce
| 1/2 cup | sugar | | 3 tbsp. | water | | 1 tbsp. | butter | | 1/2 cup | evaporated milk | | 1/2 tsp. | almond extract | | 1/8 tsp. | salt |
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Instructions
Cut loaf into 14 equal slices and set aside. Prepare sauce by combining sugar and water in a heavy pan. Cook over medium-low heat until sugar dissolves, about 3 minutes. Cover and cook over medium heat 1 minute. Uncover and continue to cook 5 more minutes (do not stir). Remove from heat, and let stand 1 minute. Add butter and stir until melted. Add evaporated milk, stirring constantly. Return to medium heat and cook, stirring constantly, 3 minutes or until mixture melts and is smooth. Remove from heat, stir in almond extract and salt. Pour sauce in a sprayed 9x13-inch baking pan. Arrange 7 bread slices in pan. Spread preserves evenly over bread and top with remaining 7 slices. In a bowl, combine milk, eggs, vanilla, cinnamon, nutmeg, and salt. Pour over bread and sprinkle with almonds. Bake at 350 degrees F. 35-40 minutes or until golden brown. Cool 5 minutes and sprinkle with powdered sugar.
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