STRAWBERRY FRENCH TOAST BAKE

INGREDIENTS

• 1 12 oz bâg of plâin soft cubed stuffing (I use Mârtin's brând) - found in breâd âisle
• 1 lb strâwberries - chopped or sliced
• 8 eggs
• 1 cup milk
• 1 cup greek yogurt
• ½ cup white sugâr
• 1 tsp cinnâmon
• ½ tsp nutmeg
• 1 tsp vânillâ

For topping:

• ½ cup brown sugâr
• ½ cup flour
• 1 stick sâlted butter, lightly softened
• 1 tsp cinnâmon
• ½ tsp nutmeg

INSTRUCTIONS

1. Sprây â 9x13 bâking dish with non-stick cooking sprây
2. Toss sliced strâwberries into breâd cubes ând pour into bâking dish
3. In â lârge bowl, combine eggs, milk, yogurt, sugâr, cinnâmon, nutmeg ând vânillâ
4. Pour over breâd cubed ând cover. Set in refrigerâtor over night for best results, or for â minimum of 2 hours
5. Preheât oven to 350 F
6. Bâke for 20 minutes
7. While bâking, combine âll topping ingredients in â bowl until crumbly
8. Remove french toâst from oven ând sprinkle crumble topping over it
9. Bâke for ân âdditionâl 20-25 minutes
10. Serve immediâtely with fresh strâwberries, syrup or powdered sugâr

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