Cream Cheese French Toast Bake with Strawberry Top
by Karen Mussoline

URL Source:
Source: Pillsbury Magazine
Course: Brunch
Cuisine: American
Food Group: Bread
Serves: 6


French Toast Bake
1 loaf(s) Frnch Bread - cut into 24 (3/4 inch-thick) slices
4 medium eggs
1 cup(s) milk
1/4 cup(s) sugar
1/4 teaspoon(s) salt
1/4 teaspoon(s) cinnamon
2 tablespoon(s) butter, melted
1 quart fresh strawberries
1/2 cup(s) sugar
2 tablespoon(s) amaretto
8 ounce 1 container (8 oz) pineapple cream cheese spread
Spray a 9-by-13-inch glass baking dish with non-stick spray. Spread about 1 tablespoon 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 slices 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 and amaretto. Cover and refrigerate 8 hours or overnight. To serve, heat oven to 400F. Uncover baking dish. Drizzle bread slices with melted butter. Bake for 25-30 minutes or until golden brown. Meanwhile, slice remaining strawberries and add to chilled strawberry mixture. Serve French toast with strawberry topping.