Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 12 (1-inch thick) diagonally cut slices Hy-Vee Bakery Italian bread | ||
| 1 c. light coconut milk or half-and-half | ||
| 3 Hy-Vee eggs, lightly beaten | ||
| 1 tbsp. vanilla extract | ||
| ½ c. Hy-Vee sugar | ||
| 1 lbs. fresh strawberries, hulled and halved | ||
| 2 tsp. finely grated orange peel | ||
| ¼ c. fresh orange juice |
Directions
- In large glass baking dish, whisk together coconut milk, eggs, vanilla and sugar. Dip bread in milk mixture; turn to coat both sides. Leave bread in milk mixture 10 minutes to soak.
- Meanwhile, combine strawberries with orange peel and juice in medium bowl; toss to coat. Let stand 15 minutes.
- Coat skillet with nonstick cooking spray and heat over medium heat. Place coated bread slices in skillet in batches. Cook 3 to 4 minutes per side.
- Place half of the French toast slices on plates; top with half of berry mixture. Top with remaining bread and berry mixture.
Nutrition facts
Servings
311 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 93mg
- Sodium: 280mg
- Total Carbohydrates: 55g
- Protein: 7g
Recipe Source:
Try-Foods International.