Chocolate Covered Strawberry Baked French Toast

Chocolate Covered Strawberry Baked French Toast

I absolutely adore strawberry season. Sure, you can buy them year-round, but until Spring, the berries are hard and flavorless.  But in the spring, the first of the juicy, red berries arrive and I love it.  We always go strawberry picking for Mother’s Day, so I wanted to try out a Mother’s Day brunch recipe to be prepared for using up those delish berries.

I tested this recipe for my life group at church. We take turns bringing breakfast, and this got the seal of approval.

It’s way easier than skillet french toast since you can throw it in the oven.  The chocolate is sweet and decadent and the strawberries are fresh.  It’s perfection.


  • 1/3 cup chocolate chips (I used dark chocolate)
  • 8 sliced of bread, torn into pieces (I used light wheat bread)
  • 4 eggs
  • 1/2 cup milk
  • 1/4 cup cream
  • 1/4 cup sugar
  • 1 tbsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tbsp cinnamon
  • 2.5 cups chopped strawberries
  • 1 stick butter, melted
  • 1/4 cup brown sugar

Grease an 8×8 or 9×9 pan (or double the recipe for a 9×13) and layer the bread and chocolate chips into the pan.  Mix eggs, milk, cream, sugar, vanilla and cinnamon and pour over the bread.  Sprinkle strawberries over the top. Mix melted butter and brown sugar and pour over the bread and berries.

Bake at 350 for 40 minutes until set and starting to brown.  It’s sweet enough, so we didn’t think it needed syrup or even powdered sugar.  But it was nice with a little fresh whipped cream.

Makes 6-8 servings, depending on size.

This would make a GREAT Mother’s Day brunch or a great breakfast for a crowd!

Speak Your Mind


This site uses Akismet to reduce spam. Learn how your comment data is processed.