Cream Cheese French Toast Bake
with Strawberry Topping
For 6 servings you will need:
French Toast Bake
- 1 (16-oz.) loaf French break (about 18 inches long), cut into 24 (3/4-inch-thick) slices
- 1 (8-oz.) container cream cheese with pineapple or strawberry
- 4 eggs
- 1 cup milk
- ¼ cup sugar
- ¼ tsp salt
- ¼ tsp cinnamon
- 2 tbls Butter, melted
- 1 quart (4 cops) fresh strawberries
- ½ cup sugar
- 2 tlbs amaretto, if desired
Spray 13x 9-inch glass baking dish with nonstick cooking spray. Spread about 1 tbls cream cheese on 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place sandwiches in sprayed baking dish to cover bottom.
Beat eggs in medium bowl. Add milk, ¼ cup sugar, salt and cinnamon; beat well. Pour over bread in baking dish. Let stand at room temperature for 5 minutes. Turn bread over. Cover and refrigerate 8 hours or overnight.
Chop 1 cup strawberries. (Refrigerate remaining berries.) In nonmetal bowl, combine chopped strawberries, ½ cup sugar and amaretto; stir gently to mix. Cover; refrigerate 8 hours or overnight.
To serve, heat oven to 400° Uncover baking dish; drizzle bread slices with melted butter. Bake at 400° for 25 to 30 minutes or until golden brown.
Meanwhile, slice remaining strawberries and add to chilled strawberry mixture; mix lightly. Serve French toast with strawberry topping.