Strawberry & Chocolate Breakfast Bake

Prep time: 15 minutes

Cook time: 45 minutes

Rest time: 1 hour

Materials:

  • 1 cup fresh strawberries sliced
  • 1 6 oz bar chocolate of your choice (I use milk) broken up into bite size pieces
  • 8-10 slices white sandwich bread
  • 1 1/2 cups whole milk
  • 1/4 cup heavy cream
  • 4 eggs
  • 1/4 cup maple syrup
  • 1 tbs. vanilla extract
  • Unsalted butter for coating pan

Process:

  1. In a medium sized mixing bowl combine milk, heavy cream, eggs, maple syrup, and vanilla. Mix well to combine.
  2. Coat a medium sized casserole dish with some unsalted butter to prevent sticking.
  3. Taking one piece of bread at a time dip the bread in the milk mixture and place into your casserole dish. Do this until you form a layer of bread on the bottom.
  4. Top with a layer of chocolate and a layer of strawberries. If you don’t use all the strawberries save them to garnish your casserole.
  5. Top the casserole with one more layer of bread slices that were dipped in the milk mixture.
  6. Pour the remaining mixture over the top of the casserole. Cover with plastic wrap and let chill in the fridge for at least one hour.
  7. When ready to bake preheat your oven to 375 degrees F. Bake the casserole for about 35 minutes or until fully cooked through.
  8. Let sit for a few minutes to set and ENJOY!
  9. Top with additional maple syrup if desired.

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