Cream Cheese French Toast Bake with Strawberry Topping

Prep 30 min
Total 9 hr 0 min
Ingredients 12
Servings 6

You'll flip for this luscious French toast recipe, but your bread won't: slices bake together in one time-saving batch. MORE+ LESS-

By Betty Crocker Kitchens

Updated December 4, 2009

Ingredients

French Toast Bake

container (8 oz) pineapple cream cheese spread

loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices

eggs

cup milk

1/4

cup sugar

1/4

teaspoon salt

1/4

teaspoon ground cinnamon

tablespoons butter or margarine, melted

Topping

cups fresh strawberries

1/4

cup sugar

tablespoons amaretto, if desired

cup fresh blueberries

Steps

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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 Facts

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%
Potassium: 380mg; 11%
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;