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, Germantown, Wisconsin
Total TimePrep: 20 min. + chilling Bake: 25 min.
- 1 loaf (1 pound) unsliced French bread
- 1 carton (8 ounces) spreadable strawberry cream cheese
- 4 large 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
- 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. 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.
Nutrition Facts2 each: 577 calories, 22g fat (12g saturated fat), 187mg cholesterol, 779mg sodium, 81g carbohydrate (40g sugars, 5g fiber), 14g protein.
Originally published as Strawberry French Toast in Test Kitchen Favorites Cookbook
Jul 16, 2019
Dec 25, 2013
Fixed this for Christmas breakfast - it's a keeper!
Jun 7, 2012
This is quite delicious! A nice breakfast to serve to company. I used sourdough French bread.~ Theresa