Ingredients –
- 1 Sliced Loaf of Japanese Milk Bread from Ashley’s Farm Fresh
- 4 Free Range Eggs from Egg-Cited
- ¾ Cup of Plain Yogurt from Kelley Produce
- ½ cup of Whole Milk from Kelley Produce
- ¼ cup of Raw Honey from Honey Apple Farm
- 1 pint of Fresh Strawberries from The Shed, Sliced Thin
*Visit the Information Booth at The Shed for additional recommendations to source ingredients
Instructions –
- Preheat oven to 375 degrees.
- In a 9 x 9 baking dish, layer sliced milk bread evenly through the dish.
- In a medium size bowl, combine eggs, yogurt, milk, and honey by whisking thoroughly.
- Slowly pour the mixture over the milk bread. Let the bread soak up as much liquid as possible. Make sure the tops of the bread are coated to avoid burning during the bake.
- Arrange strawberry slices across the top of the bread and between slices.
- Bake for 20 – 25 minutes until the tops of the bread begin to brown.
- Allow to cool for about 15 minutes.
- Top with a drizzle of honey, serve and enjoy!
