Oven Baked French Toast with Fresh Strawberries

Refrigerate overnight. In the morning simply pop it in the oven. Wonderful breakfast or brunch dish for a crowd.


1/4 cup butter, room temperature
12 (3/4-inch thick) slices day-old French bread (not baguette)
6 eggs
1 1/2 cups milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/2 teaspoon salt

2 pints strawberries, sliced

1/2 cup GOLDEN BLOSSOM HONEY, warmed in a small sauepan


Using a piece of foil or plastic wrap spread softened butter over the bottom of a large metal baking pan with 1-inch sides. The bottom of a broiler pan is perfect. Arrange bread slices in a single layer in the prepared pan.

Whisk together eggs, milk, honey, vanilla, cinnamon and salt until honey is completely dissolved. Pour mixture over bread. Turn bread slices to coat with egg mixture. (It will look like a lot of liquid, but bread will absorb it overnight.) Cover with plastic wrap and refrigerate until ready to bake.

In the morning, preheat the oven to 400°. Slice strawberries, toss with 2 tablespoons honey and set aside at room temperature for a least 20 minutes.

Remove French toast from refrigerator and place in preheated oven. Bake 10 minutes, turn bread over and bake another 10-15 minutes or until bottom of slices become golden.

To Serve:
Put 2 slices of French toast on each plate. Divide sliced strawberries over each serving. Drizzle with warm honey.

Serves: 6

golden blossom honey product