Recipes| Brunch| Chocolate French Toast Casserole With Strawberries & Raspberries

Chocolate French Toast Casserole With Strawberries & Raspberries

An irresistible morning feast: Start your day with our pan of golden bread with strawberries, raspberries and chocolate, a sweet delight that awakens the taste buds.

1 Original Milk Fondue can (215 g)
4 eggs
375 ml (1 1/2 cups) milk
60 ml (1/4 cup) maple syrup
5 ml (1 tsp.) vanilla extract
1.25 ml (1/4 tsp.) cinnamon
10 slices Belgian-style bread or other sliced bread, cut into cubes
250 ml (1 cup) diced strawberries
250 ml (1 cup) raspberries
375 ml (1 1/2 cups) frozen whipped topping (like Cool Whip), thawed

Follow the instructions on the package to heat the Original Milk Fondue. Open the can and let cool slightly.
In a bowl, whisk the eggs with the milk, maple syrup, vanilla and cinnamon. Gradually whisk in the fondue.
Add the bread cubes to the chocolate mixture, tossing them to coat evenly. Add the fruit and stir gently.
Butter a baking dish, then pour the mixture into it. Cover and let stand in the refrigerator for 8–12 hours, or overnight.
When ready to bake, preheat the oven to 180 °C (350 °F).
Bake the French toast casserole in the oven for 35–40 minutes. Remove from the oven and let cool.
When ready to serve, spoon the whipped topping into a pastry bag fitted with a star tip. Garnish the French toast casserole with whipped topping rosettes.