French Toast Bake with Fresh Strawberries

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This is the perfect weekend brunch treat for friends and family. You can even prepare it the night before and store tightly covered in the fridge until you are ready to bake it. There is enough for 10-12 hungry guests!

Ingredients

1 loaf crusty french bread or brioche bread

8 eggs

2 cups whole milk

1/2 cup  heavy cream or 1/2 and 1/2

1/2 cup granulated sugar

1/2 cup light brown sugar

1/4 teaspoon fresh ground nutmeg

struesel topping

1/2 cup brown sugar

1 teaspoon cinnamon

1/4 teaspoon fresh ground nutmeg

1/4 teaspoon salt

1 stick cold butter, cut into 1/2 inch pieces

1/2 cup candied pecans  (optional)

on the side

1 pint fresh strawberries, hulled, sliced and macerated in 1/4 cup granulated sugar.

Grease (with nonstick cooking spray or butter) a 9 by 13 inch or similar size rectangular baking pan. Tear the bread into 1 inch chunks and evenly distribute in pan. Whisk together eggs, milk, cream, sugars and nutmeg and pour evenly over bread. If you are making the night before, cover tightly and store in refrigerator. Make struesel topping, and store in sealed plastic bag.

Preheat oven to 350 degrees F.  In a medium bowl, combine brown sugar, cinnamon, nutmeg and salt. Add butter using a pastry cutter or fork, combine butter with dry ingredients until blended thoroughly and mixture resembles coarse crumbs.

Bake 30 minutes, then remove from oven and top evenly with streusel topping. Return to even and bake an additional 20-30 minutes until medium brown on top. Serve immediately with hot maple syrup and macerated fresh strawberries.

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