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
- 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
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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