Breakfast made the night before is never a bad thing!
Ingredients:
- 1 container (8 oz) cream cheese spread
- 1 loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
- 4 eggs
- 1 c milk
- 1/4 c sugar
- 1/4 tsp salt
- 1/4 tsp ground cinnamon
- 2 Tab butter
Topping:
- 3 cups fresh strawberries
- 1/4 c sugar
- 2 Tab amaretto, if desired
- 1 c fresh blueberries
Directions:
- Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
- Spread about 1 tablespoon cream cheese on each of 12 bread slices.
- Top with remaining bread slices to make 12 sandwiches.
- Place sandwiches in baking dish to cover bottom of pan.
- In medium bowl, beat eggs.
- Add milk, 1/4 cup sugar, the salt and cinnamon,
- Beat well.
- Pour over sandwiches in baking dish.
- Let stand at room temperature 5 minutes.
- Turn sandwiches over.
- Cover; refrigerate about 8 hours or overnight.
- Chop 1 cup of the strawberries. (Refrigerate remaining berries.)
- In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto.
- Cover; refrigerate about 8 hours or overnight.
- Heat oven to 400°.
- Uncover baking dish; drizzle sandwiches with melted butter.
- Bake 25 to 30 minutes or until golden brown.
- Meanwhile, slice remaining strawberries.
- Add with blueberries to chilled strawberry mixture; mix lightly.
- Serve French toast with berry topping.
Serves: 6
Source: Betty Crocker