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Strawberry French Toast Bake Recipe

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I was ecstatic when the owners of the Morley House in Gatlinburg, Tennessee, graciously shared this fabulous recipe with me. It's so good! —Debbie Dougherty, New Albany, Indiana
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + standing
MAKES:8 servings
TOTAL TIME: Prep: 15 min. + chilling Bake: 35 min. + standing
MAKES: 8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 16 slices bread, crusts removed
  • 10 eggs
  • 1-1/2 cups half-and-half cream
  • 1/2 cup butter, melted
  • 1/4 cup maple syrup
  • STRAWBERRY SAUCE:
  • 1 jar (18 ounces) strawberry preserves
  • 2 cups sliced fresh strawberries

Nutritional Facts

1 piece with about 1/3 cup sauce equals 697 calories, 34 g fat (19 g saturated fat), 348 mg cholesterol, 662 mg sodium, 82 g carbohydrate, 2 g fiber, 16 g protein.

Directions

  1. Spread cream cheese over eight slices of bread; top with remaining bread. Cut sandwiches into 1-in. squares; place in a greased 13-in. x 9-in. baking dish. In a small bowl, combine the eggs, cream, butter and syrup; pour into the dish. With a spoon, gently press bread cubes into egg mixture. Cover and refrigerate for 8 hours or overnight.
  2. Remove from refrigerator 30 minutes before baking. Bake at 350° for 35-40 minutes or until a knife inserted near the center comes out clean and top is golden brown. Let stand for 10 minutes before serving.
  3. For sauce, in a small saucepan, combine preserves and strawberries. Cook and stir until preserves are melted. Serve with French toast bake. Yield: 8 servings (2-1/2 cups sauce).
Originally published as Strawberry French Toast Bake in Country Woman Christmas Annual 2011, p26

Nutritional Facts

1 piece with about 1/3 cup sauce equals 697 calories, 34 g fat (19 g saturated fat), 348 mg cholesterol, 662 mg sodium, 82 g carbohydrate, 2 g fiber, 16 g protein.

Sparkling Wine

Enjoy this recipe with a sparkling wine.

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Reviewed Feb. 15, 2015

"I loved this. I used strawberry cream cheese. I baked the dish covered for 40 minutes and 15 uncovered. I probably should have just baked it uncovered from the beginning."

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