Menu Inspiration

Strawberry Malt French Toast with Texas Toast and Sour Cream Icing

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Prep & Cook Time: 25-35 min. | Difficulty Level: Easy

Offer your customers that dine-in experience in the comfort of their homes by getting creative with your meal kits.  This Strawberry Malt French Toast Casserole is the perfect daypart crossover for Mother’s Day Breakfast/Brunch Boxes. Don’t forget to include the recipe card and instructions in the box.


8 Brickfire Bakery® Texas Toast Slices
1 Markon® Lemon
1⅕ oz Shamrock Farms® Butter
4 fl oz Shamrock Farms Milk
3 fl oz Fair Meadow® Liquid Eggs
⅓ C Malt Powder
8 oz Markon Fresh Strawberries, sliced
2 oz Shamrock Farms Sour Cream
1 Tbsp Powdered Sugar


  • Before You Cook

    Preheat oven to 400 °F. Prepare a casserole dish with cooking spray.

  • Prepare the Ingredients

    Place bread directly on oven rack and toast until golden brown, 3-5 minutes. While bread toasts, zest lemon, halve, and juice. Place butter in a microwave-safe bowl and microwave until melted, 30-45 seconds. Alternatively, melt butter in a small pan over medium heat.

  • Make the Milk-Egg Mixture

    Combine milk, liquid eggs, ¼ cup water, melted butter, malt powder, 2 tsp lemon juice, 1 tsp lemon zest, and a pinch of salt in a large mixing bowl.

  • Assemble the French Toast Casserole

    Place four bread slices in prepared casserole dish. If bread won’t fit, tear toast into 1” pieces. Press down into a single layer. Pour half the milk-egg mixture over toast. Top with strawberries and their juices. Place remaining bread slices on top of strawberries. Pour remaining milk-egg mixture over top. Press on top layer to ensure liquid is absorbed.

  • Bake the French Toast Casserole

    Place casserole in oven and bake until golden brown, 10-15 minutes. While French toast casserole bakes, make icing.

  • Make the Icing

    Combine sour cream and half the powdered sugar (reserve remaining for garnish) in a small mixing bowl.

  • Plate the Dish

    Cool French toast casserole 5 minutes. Spread on icing and garnish with remaining powdered sugar. Serve directly from casserole dish.

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