This recipe comes from one of our church recipe exchanges. It's delicious and easy to prepare. A definite hit with our family!
-Cristy Clayton
1 loaf French bread, cut into 3/4-1" slices
-Cristy Clayton
1 loaf French bread, cut into 3/4-1" slices
1 (8 oz) container cream cheese
4 large eggs
1 cup milk
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 Tbsp. melted butter
1 quart fresh strawberries
1/2 cup sugar
Spray a 9x13" glass baking dish with non-stick spray. Spread about 1 Tbsp. cream cheese on half of the bread slices. Top each with remaining slices to form 2 sandwiches per serving. Place sandwiches in baking dish, covering bottom. Beat eggs in a medium bowl. Add milk, 1/4 cup sugar, salt, and cinnamon. Beat well. Pour over bread in baking dish. Let stand at room temperature for 5 minutes. Turn bread sandwiches over. Cover and refrigerate 8 hours or overnight.
Chop 1 cup of the strawberries; refrigerate remaining berries. In glass or plastic bowl, combine chopped strawberries, 1/2 cup sugar. Cover and refrigerate 8 hours.
Preheat oven to 400 degrees. Uncover baking dish. Drizzle bread slices with melted butter. Bake uncovered for 25-30 minutes or until golden brown. Meanwhile slice remaining strawberries and add to chilled strawberry mixture. Serve French toast with strawberry topping. Can also top with other berries, or syrup.
4 large eggs
1 cup milk
1/4 cup sugar
1/4 tsp. salt
1/4 tsp. cinnamon
2 Tbsp. melted butter
1 quart fresh strawberries
1/2 cup sugar
Spray a 9x13" glass baking dish with non-stick spray. Spread about 1 Tbsp. cream cheese on half of the bread slices. Top each with remaining slices to form 2 sandwiches per serving. Place sandwiches in baking dish, covering bottom. Beat eggs in a medium bowl. Add milk, 1/4 cup sugar, salt, and cinnamon. Beat well. Pour over bread in baking dish. Let stand at room temperature for 5 minutes. Turn bread sandwiches over. Cover and refrigerate 8 hours or overnight.
Chop 1 cup of the strawberries; refrigerate remaining berries. In glass or plastic bowl, combine chopped strawberries, 1/2 cup sugar. Cover and refrigerate 8 hours.
Preheat oven to 400 degrees. Uncover baking dish. Drizzle bread slices with melted butter. Bake uncovered for 25-30 minutes or until golden brown. Meanwhile slice remaining strawberries and add to chilled strawberry mixture. Serve French toast with strawberry topping. Can also top with other berries, or syrup.
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