Nutrition Facts

  • One serving:
  • (1 each)
  • Calories:
  • 329
  • Fat:
  • 11 g
  • Saturated Fat:
  • 5 g
  • Cholesterol:
  • 230 mg
  • Sodium:
  • 373 mg
  • Carbohydrate:
  • 44 g
  • Fiber:
  • 3 g
  • Protein:
  • 12 g

Strawberry French Toast

Fresh berries and cream cheese create the creamy middle in these French toast sandwiches. "Because you prepare this breakfast bake the night before, it's perfect for overnight guests," writes Karen Sharp from Harvard, Illinois. "Serve it with bacon and fresh fruit."

SERVINGS

10

CATEGORY

Dessert

METHOD

Baked

PREP

20 min.

COOK

25 min.

TOTAL

45 min.

INGREDIENTS

  • 2 packages (3 ounces each) cream cheese, softened
  • 3/4 cup sliced fresh strawberries
  • 1/3 cup confectioners' sugar
  • 1 loaf (1 pound) French bread, cut into 1-inch slices
  • 10 eggs
  • 2/3 cup half-and-half cream or heavy whipping cream
  • 1 teaspoon vanilla extract
  • STRAWBERRY SAUCE:
  • 4 cups sliced fresh strawberries
  • 1/2 cup sugar
  • 2 tablespoons water
  • Maple syrup, optional

DIRECTIONS

In a mixing bowl, beat cream cheese, strawberries and confectioners' sugar until combine. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. Place sandwiches in an ungreased 13-in. x 9-in. baking dish. In a bowl, bet the eggs, cream and vanilla. Pour over the bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight.
    With a slotted spatula, transfer sandwiches to a greased 15-in. x 10-in. x 1-in. baking pan. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown.
    Meanwhile, for the sauce, combine the strawberries, sugar and water in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired. Yield: 10 servings.

Printed from tasteofhome.com Aug 29, 2008

Copyright Reiman Media Group, Inc © 2008