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Prep 30min
Total9hr0min
Servings6
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Ingredients
French Toast Bake
1
container (8 oz) pineapple cream cheese spread
1
loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
4
eggs
1
cup milk
1/4
cup sugar
1/4
teaspoon salt
1/4
teaspoon ground cinnamon
2
tablespoons butter or margarine, melted
Topping
3
cups fresh strawberries
1/4
cup sugar
2
tablespoons amaretto, if desired
1
cup fresh blueberries
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Steps
1
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.
2
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.
3
Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
4
Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
5
Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.
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Use a serrated bread knife to easily cut through the bread slices. Discard the loaf ends so each slice will readily soak up the egg mixture.
This is a great recipe to serve guests for breakfast since you can make it the night before.
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