Strawberry-Topped French Toast Bake

 

1

loaf (16 oz) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices

1

container (8 oz) pineapple cream cheese spread

4

eggs

1

cup milk

1/4

cup sugar

1/4

teaspoon salt

1/4

teaspoon ground cinnamon

2

tablespoons butter, melted

1

quart (4 cups) fresh strawberries

1/2

cup sugar

2

tablespoons amaretto, if desired

• 1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place sandwiches in baking dish to cover bottom of dish.
• 2 In medium bowl, beat eggs. Beat in milk, 1/4 cup sugar, the salt and cinnamon until well blended. Pour over bread in baking dish. Let stand at room temperature 5 minutes. Turn bread slices over. Cover; refrigerate 8 hours or overnight.
• 3 Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir chopped strawberries, 1/2 cup sugar and the amaretto until mixed. Cover; refrigerate 8 hours or overnight.
• 4 When ready to bake, heat oven to 400°F. Uncover baking dish; drizzle bread slices with melted butter. Bake 25 to 30 minutes or until golden brown.
• 5 Meanwhile, slice remaining strawberries and add to chilled strawberry mixture; mix lightly. Serve French toast with strawberry topping.