Baked French Toast

This recipe is served at the Breakfast Club in Clawson, Michigan.  My friend Deedee and I would often have it Christmas Eve morning as a treat.  The recipe was published in the newspaper and after finding out how many calories there were (I won't mention it) we never went again despite the INCREDIBLE taste.


Servings: 8

Ingredients:

1 1/2 loaves texas Toast
5 total croissants or sweet rolls
1/4 pound butter, softened
8 each eggs
3 cups milk, 2% lowfat
1/8 cup vanilla
1/2 tablespoon almond extract
1/2 cup granulated sugar
3 cups raspberries, fresh
3 cups strawberries, sliced, fresh
3 cups blueberries, fresh or frozen
2 cups light brown sugar
1/2 pound butter, melted
2 1/2 cups all-purpose flour

Instructions:

1. Coat a large, square roasting pan (at least 6 inches deep) with nonstick spray.

2. Put in one layer of thick-sliced Texas toast, and top each piece with a dollop of butter.  Follow with a layer of sweet breads, such as crossants and cinnamon rolls, and continue with a layer of Texas toast, again topped with butter.

3. Whisk together 8 eggs, 3 cups of milk, 1/8 cup vanilla, 1/2 tablespoon almond extract, and 1/2 cup of sugar.  Pour evenly over bread.

4. Soak overnight in the refrigerator.

5. Bake 1/2 hour at 350 degrees.

6. Top with fresh raspberries, strawberries, and blueberries.

7. Mix together brown sugar, 1/2 pound melted butter, and 2 1/2 cups flour.

8. Top berries with streusel mix and bake another 1/2 hour at 350 degrees.

9. Garnish with fresh sliced strawberries, confectioners' sugar, and real maple syrup.