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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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Save

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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
Cholesterol: 190mg; 63%
Sodium: 880mg; 37%
Total Carbohydrate: 68g; 23%
Dietary Fiber 4g 17% Sugars 27g
Protein: 16g

% 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.

Comments + Recipe Twists

Pillsbury

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