Strawberry Shortcake French Toast Casserole

For Mother’s Day, I wanted to treat my momma to a special treat before church this year. I was a big strawberry shortcake fan growing up and she enjoyed it as well. I remember 31 Flavors carrying this flavored ice cream and it was just the best! BTW, I don’t think they call it 31 Flavors anymore, do they? It’s Baskin-Robbins, yep, that’s it! There I go telling my age. 🙂 Ok…back to present day. I decided to take the elements of this classic dessert and turn it into a French toast casserole. Wait! What! Over the top!! My momma AND the rest of the family raved about this fun dish on Mother’s Day morning! This was just a small gesture to say thanks so much for your loving sacrifice! I appreciate you so much for all that you do! Love you momma!

I was inspired by a French Toast Casserole recipe that has become very popular with my friends and family. I used day old biscuits for the base…Popeye’s to be exact :). You need stale biscuits for this recipe as they will work the hardest for you in soaking up that delicious custard. Let’s get started by buttering a 10X13 casserole dish. Slice open 12 biscuits and place them into your dish being sure that they overlap. You should end up with three long rows of biscuits, 8 slices in each row. Now combine 8 eggs, (86 the chalaza 🙂 – see Caramel Pecan Pound Cake), 2 cups of half and half, 1 cup of whole milk, 2 T. of sugar, 2 tsp. of vanilla extract, 1/2 tsp. cinnamon, and an 1/8 tsp. of salt in a large bowl. Whisk until nicely blended. Pour this custard over your biscuits, making sure that it gets in between all of the biscuit pieces and place the dish in the refrigerator for a minimum of 8 hours or overnight. The longer it sits, the more the custard will absorb into the biscuits. We’ll finish this in the morning!  Psalm 127:2

Good Morning! How’d you sleep? I’m well rested as I always sleep like a rock the hubby says…not a care in the world! Yep, I’ve been known to sleep through tornadoes. A girl needs her beauty rest! 🙂 Now, let’s combine 2 sticks of softened butter that you left out last night and with 1 cup of sugar, 1 cup of chopped macadamia nuts, and 2 T. light corn syrup. Remove your dish from the refrigerator and pour off most of the custard that hasn’t been absorbed into the biscuits. Leave a very shallow layer in the bottom of the dish. Slice a quart of strawberries and spread over your biscuits, getting some of the berries between the biscuits. Now spread your softened butter mixture over the strawberries and place in a 350 degree oven for about 45 minutes. When it puffs up and the nuts are browned, it’s done. Serve with whipped cream and strawberry syrup. Say Grace and enjoy!

Strawberry Shortcake French Toast Casserole

Felesha

The classic dessert meets the breakfast club!

5 from 5 votes

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Prep Time 8 hours hrs 20 minutes mins

Cook Time 45 minutes mins

Total Time 9 hours hrs 5 minutes mins

Servings 8

Ingredients

  

1x2x3x

• 12 biscuits day old
• 8 eggs
• 2 cups half and half
• 1 cup whole milk
• 2 T. sugar
• 2 tsp. vanilla extract
• 1/2 tsp. cinnamon
• 1/8 tsp. salt
• 2 sticks butter softened
• 1 cup sugar
• 1 cup macadamia nuts chopped
• 2 T. light corn syrup
• 2 cups strawberries sliced
• whipped cream
• strawberry syrup

Instructions

 

• Butter a 10X13 casserole dish.
• Slice open 12 biscuits and place them into your dish being sure that they overlap. You should end up with three long rows of biscuits, 8 slices in each row.
• Combine 8 eggs, half and half, whole milk, sugar, vanilla extract, cinnamon, and salt in a large bowl. Whisk until nicely blended.
• Pour this custard over biscuits, making sure that it gets in between all of the biscuit pieces and place the dish in the refrigerator for a minimum of 8 hours or overnight. The longer it sits, the more the custard will absorb into the biscuits.
• Combine softened butter with sugar, chopped macadamia nuts, and corn syrup.
• Remove dish from the refrigerator and pour off most of the custard that hasn't been absorbed into the biscuits. Leave a very shallow layer in the bottom of the dish.
• Slice a quart of strawberries and spread over your biscuits, getting some of the berries between the biscuits.
• Spread softened butter mixture over the strawberries
• Place dish in a 350 degree oven for about 45 minutes. When it puffs up and the nuts are browned, it's done.
• Serve with whipped cream and strawberry syrup. Say Grace and enjoy!

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Adapted from Paula Deen’s Baked French Toast Casserole