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Cream Cheese French Toast Bake with Strawberry Topping

(8)
  4 reviews
  • 30 min prep time
  • 9 hr 0 min total time
  • 12 ingredients
  • 6 servings
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You'll flip for this luscious French toast recipe, but your bread won't: slices bake together in one time-saving batch.

Ingredients

French Toast Bake

1
container (8 oz) pineapple cream cheese spread
1
loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
4
eggs
1
cup milk
1/4
cup sugar
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
2
tablespoons butter or margarine, melted

Topping

3
cups fresh strawberries
1/4
cup sugar
2
tablespoons amaretto, if desired
1
cup fresh blueberries

Steps

  • 1 Spray 13x9-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.
  • 2 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.
  • 3 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.
  • 4 Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
  • 5 Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.
  • 1 Spray 13x9-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.
  • 2 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.
  • 3 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.
  • 4 Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
  • 5 Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.

Expert Tips

Use a serrated bread knife to easily cut through the bread slices. Discard the loaf ends so each slice will readily soak up the egg mixture.

This is a great recipe to serve guests for breakfast since you can make it the night before.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
12g
58%
Trans Fat
1g
1%
Cholesterol
190mg
63%
Sodium
880mg
37%
Total Carbohydrate
68g
23%
Dietary Fiber
4g
17%
Sugars
27g
27%
Protein
16g
16%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
45%
45%
Calcium
15%
15%
Iron
20%
20%
Exchanges:
2 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
4 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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