Cream Cheese French Toast Bake
Ingredients
- French Toast Bake
- Pineapple Cream Cheese Spread - 1 container (8 oz)
- French bread - 1 loaf (1 lb), cut into 24 (3/4-inch-thick) slices
- Eggs - 4
- Milk - 1 cup
- Sugar - 1/4 cup
- Salt - 1/4 teaspoon
- Ground Cinnamon - 1/4 teaspoon
- Butter or Margarine - 2 tablespoons, melted
- Topping
- Fresh Strawberries - 3 cups
- Sugar - 1/4 cup
- Fresh Blueberries - 1 cup
Instructions
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
- In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
- Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar. Cover; refrigerate about 8 hours or overnight.
- Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
- Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.
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