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1 teaspoon butter
2 cups whole milk
1/2 cup heavy cream
1/4 cup brown sugar brown sugar
1/2 teaspoon ground cardamom
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 (16-ounce) package Samurai Sue's Shokupan bread, cut into 1/2” slices (available on www.yvfoodhub.com or at Town and Country Foods)
8 ounces fresh strawberries, thinly sliced
Grease the inside of a 8x11“ baking dish with the butter. Set aside.
In a bowl, whisk together the eggs, heavy cream, brown sugar, spices, and vanilla extract.
Place a layer of bread in the bottom of the baking dish. You may need to tear pieces to get them to fit, but make sure to fill in all the gaps. Top with a layer of strawberries. Repeat this process until you've used all the bread and strawberries (you should get 3 layers)
Pour the egg mixture evenly over the bread. Cover the pan tightly and refrigerate overnight.
When ready to bake, preheat the oven to 350º. Remove the casserole from the fridge and bake, uncovered, for 45 minutes. If you prefer a dryer, firmer texture, bake for an additional 15 minutes.
Allow the french toast to cool slightly before serving. Top with butter, syrup and more fresh strawberries.
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