- 1 loaf (about 1 pound) bread, crust removed if hard
- 4 tablespoons sugar
- 1/2 teaspoon ground cinnamon
- 4 eggs
- 2 egg whites
- 1-1/2 cups skim milk (I used half condensed non-fat milk for added richness)
- 1 tablespoon vanilla extract
- 6 cups strawberries, hulled and thinly sliced
- 6 tablespoons sugar
- Pinch salt
- 1 tablespoon fresh lemon juice
How to Make It :
Coat a 9×13-inch baking pan with non-stick cooking spray.
Slice the bread into 1-inch slices or tear into 1-inch pieces and arrange evenly in the prepared pan.
In a small bowl, stir together the sugar and cinnamon.
In a medium bowl, whisk together the eggs, egg whites, milk, vanilla and 3 tablespoons of the sugar and cinnamon mixture, until well blended.
Pour the egg mixture over the bread and press down on the bread to help it soak up the mixture. Sprinkle with the remaining tablespoon sugar and cinnamon. Cover with plastic wrap and refrigerate overnight.
When you’re ready to bake the French toast, preheat the oven to 350F degrees.
Bake until puffed and golden brown, 35 to 45 minutes.
Remove from the oven and serve with warm maple syrup or strawberry topping.
Make the Strawberry Topping:
To make the strawberry topping, in a medium saucepan, toss 3 cups of the strawberries, the sugar and salt together. let sit, stirring occasionally, until the strawberries have released their juices and the sugar has dissolved, about 30 minutes.
Add the remaining 3 cups of strawberries and cook over medium heat until the juice has thickened into a sauce, 5 to 10 minutes. Remove from the heat and stir in the lemon juice. Let cool for 1 hour before serving.