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Cream Cheese French Toast Bake




Source of Recipe


Terri B


List of Ingredients




FRENCH TOAST
1 pound French bread, cut into 24 3/4" slices (my loaf only yielded 20 slices; discard end pieces for better asborption)
8 ounces (1 tub) pineapple cream cheese spread (I'm sure this would work with just about any sweet cream cheese spread, adjusting the topping if needed)
4 large eggs
1 cup milk (I used 1%)
1/4 cup sugar (Splenda might work; not sure)
1/4 t salt
1/4 t ground cinnamon (might increase this to 1/2 t next time)
(will add 1/2 t vanilla extract next time)
2 T butter, melted

TOPPING
3 cups strawberries, divided
1/4 cup sugar
2 T amaretto, if desired (omitted because of kids)
1 cup blueberries

Recipe




1. Spray 13x9 -inch (3-quart) glass baking dish with cooking spray. Spread about 1 T of cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place in baking dish to cover bottom of dish (my dish only held 9).

2. In medium bowl, beat eggs. Add milk, sugar, salt, and cinnamon. Pour over sandwiches in baking dish. Let stand at room temperature for 5 minutes. Turn sandwiches over. Cover and refrigerate about 8 hours or overnight.

3. Chop 1 cup of strawberries into nonmental bowl. Gently stir together strawberries, sugar, and amaretto (if using). Cover; refrigerate about 8 hours or overnight.

4. Heat oven to 400. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.

5. Meanwhile, slice remaining strawberries and combine them with the blueberries and refrigerated strawberry mixture; mix lightly. Serve French toast with berry topping.