Overnight Hazelnut Fruit Stuffed French Toast BakeOvernight Hazelnut Fruit Stuffed French Toast Bake
Overnight Hazelnut Fruit Stuffed French Toast Bake

Overnight Hazelnut Fruit Stuffed French Toast Bake

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Recipe - Gourmet Garage Corporate
OvernightHazelnutFruitStuffedFrenchToastBake.jpg
Overnight Hazelnut Fruit Stuffed French Toast Bake
Prep Time20 Minutes
Servings8
Cook Time45 Minutes
Calories696
Ingredients
1 loaf (22 ounces) sliced brioche bread (about 18 slices)
1 jar (13 ounces) hazelnut spread
1 banana, peeled and thinly sliced crosswise
1 cup hulled and thinly sliced strawberries
8 large eggs
2 cups whole milk
1/3 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/2 cup maple syrup
Directions

1. Spray 13 x 9-inch baking dish with cooking spray. Lay bread slices on work surface; spread with hazelnut spread. Top half the bread slices with banana and strawberries; top with remaining 9 bread slices, hazelnut spread side down. Cut each sandwich into quarters; shingle sandwich quarters in prepared dish

 

2. In large bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon; pour over sandwich quarters in dish. Cover and refrigerate overnight

 

3. Let bake stand 30 minutes at room temperature; preheat oven to 375°. Bake French toast bake, uncovered, 45 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Makes about 8 cups

 

4. Serve bake drizzled with maple syrup

 

Nutritional Information
  • 24 g Total fat
  • 16 g Saturated fat
  • 193 mg Cholesterol
  • 523 mg Sodium
  • 100 g Carbohydrates
  • 5 g Fiber
  • 58 g Sugars
  • 52 g Added sugars
  • 19 g Protein
20 minutes
Prep Time
45 minutes
Cook Time
8
Servings
696
Calories

Shop Ingredients

Makes 8 servings
1 loaf (22 ounces) sliced brioche bread (about 18 slices)
Pepperidge Farm Farmhouse Brioche Bread, 22 oz
Pepperidge Farm Farmhouse Brioche Bread, 22 oz
$4.99$0.23/oz
1 jar (13 ounces) hazelnut spread
Ferrero Nutella Hazelnut Spread with Cocoa, 26.5 oz
Ferrero Nutella Hazelnut Spread with Cocoa, 26.5 oz
$12.99$0.49/oz
1 banana, peeled and thinly sliced crosswise
Fresh Yellow Banana
Fresh Yellow Banana
$0.32 avg/ea$1.29/lb
1 cup hulled and thinly sliced strawberries
Driscoll's Organic Strawberries, 16 oz
Driscoll's Organic Strawberries, 16 oz
$8.99$0.56/oz
8 large eggs
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
Bowl & Basket Fresh White Eggs, Large, 18 count, 36 oz
$6.99$0.39 each
2 cups whole milk
Lactaid Lactose Free Whole Milk, half gallon
Lactaid Lactose Free Whole Milk, half gallon
$7.99$0.12/fl oz
1/3 cup brown sugar
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
Domino Premium Pure Cane Dark Brown Sugar, 16 oz
$3.19$3.19/lb
2 teaspoons vanilla extract
Morton & Bassett Vanilla Extract
Morton & Bassett Vanilla Extract
$14.99$7.50/fl oz
1 teaspoon ground cinnamon
Morton & Bassett Ground Cinnamon    , 2.7 oz
Morton & Bassett Ground Cinnamon , 2.7 oz
$9.99$3.70/oz
1/2 cup maple syrup
Organic Sugarmakers Cut Maple Syrup, 12.7 fl oz
Organic Sugarmakers Cut Maple Syrup, 12.7 fl oz
$21.99$1.73/fl oz

Nutritional Information

  • 24 g Total fat
  • 16 g Saturated fat
  • 193 mg Cholesterol
  • 523 mg Sodium
  • 100 g Carbohydrates
  • 5 g Fiber
  • 58 g Sugars
  • 52 g Added sugars
  • 19 g Protein

Directions

1. Spray 13 x 9-inch baking dish with cooking spray. Lay bread slices on work surface; spread with hazelnut spread. Top half the bread slices with banana and strawberries; top with remaining 9 bread slices, hazelnut spread side down. Cut each sandwich into quarters; shingle sandwich quarters in prepared dish

 

2. In large bowl, whisk eggs, milk, sugar, vanilla extract and cinnamon; pour over sandwich quarters in dish. Cover and refrigerate overnight

 

3. Let bake stand 30 minutes at room temperature; preheat oven to 375°. Bake French toast bake, uncovered, 45 minutes or until internal temperature reaches 160°, and top is golden brown and slightly puffed. Makes about 8 cups

 

4. Serve bake drizzled with maple syrup