French Toast Casserole

1 cup firmly packed light brown sugar
1/2 cup (1 stick) butter
2 Tablespoons light corn syrup
10 slices French bread, about 1-inch thick
2 cups milk
4 large eggs, beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
1 quart fresh strawberries, cleaned, sliced
1 Tablespoon honey
1 Tablespoon lemon juice
Confectioners' sugar


Place brown sugar, butter and corn syrup in a medium saucepan. Cook over low heat until mixture comes to a boil; boil 1 minute. Pour into 13- x 9-inch baking dish. Arrange bread in single layer over sauce.

Combine milk, eggs, vanilla and salt in a medium bowl. Whisk until smooth. Pour over bread in dish. Cover; chill overnight.

Combine the strawberries, honey and lemon juice in a medium bowl. Chill until ready to serve.

Preheat oven to 350°F. Cook casserole until knife inserted in center comes out clean and bread is browned, 45-55 minutes. Sprinkle lightly with confectioners' sugar. Serve warm with strawberry mixture.

Makes 5 servings


Helpful Tips

To judge the doneness of any egg dish, insert a knife into the center. It should come out clean-that is, without any egg mixture clinging to it.

Mix 'n' Match

Make a slit in the side of each slice of bread and insert a small piece of ham or cheese for a heartier breakfast.