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Overnight Strawberry French Toast

I served this one year to friends for Easter brunch and everyone loved it, so I've made it year-round since then! —Patricia Schmeling

6 ServingsPrep: 20 min. + chilling Bake: 25 min.

Ingredients

1 loaf (1 pound) unsliced French bread
1 carton (8 ounces) spreadable strawberry cream cheese
4 eggs
1 cup milk
3/4 cup sugar, divided
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
4 cups fresh strawberries, divided
2 tablespoons Amaretto or 1/4 teaspoon almond extract
2 tablespoons butter, melted

Directions

Cut bread into 3/4-in. slices; spread 12 slices with about 1
tablespoon cream cheese. Top with another 12 slices to form
sandwiches. Place in a greased 13-in. x 9-in. baking dish.
In a bowl, whisk eggs, milk, 1/4 cup sugar and salt; pour over
sandwiches. Sprinkle with cinnamon. Cover and refrigerate for 8
hours or overnight.
Chop 1 cup strawberries; place in a small bowl. Stir in amaretto or
extract and remaining sugar. Cover and refrigerate until serving.
Remove French toast from the refrigerator 30 minutes before baking.

2 of 2

Overnight Strawberry French Toast (continued)

Directions (continued)

Brush bread with butter. Bake, uncovered, at 400° for 25-30
minutes or until golden brown.
Meanwhile, slice remaining strawberries; stir into chilled strawberry
mixture. Serve over French toast. Yield: 6 servings.

Nutrition Facts: 1 serving (2 each) equals 577 calories, 22 g fat (12 g saturated fat), 187 mg cholesterol, 779 mg sodium, 81 g carbohydrate, 5 g fiber, 14 g protein.