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Overnight Strawberry French Toast Recipe

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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
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 25 min.
MAKES: 6 servings


  • 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

Nutritional 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.


  1. 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.
  2. 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.
  3. Chop 1 cup strawberries; place in a small bowl. Stir in amaretto or extract and remaining sugar. Cover and refrigerate until serving.
  4. Remove French toast from the refrigerator 30 minutes before baking. Brush bread with butter. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.
  5. Meanwhile, slice remaining strawberries; stir into chilled strawberry mixture. Serve over French toast. Yield: 6 servings.
Originally published as Strawberry French Toast in Test Kitchen Favorites 2004 2005, p170

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Reviewed Dec. 25, 2013

"Fixed this for Christmas breakfast - it's a keeper!"

Reviewed Jun. 7, 2012

"This is quite delicious! A nice breakfast to serve to company. I used sourdough French bread.

~ Theresa"

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