Boulderberry Baked French Toast
|Categories:||Breakfast Casseroles, Fruit Breakfast, French|
|Keywords:||Cream, cheese, toast, strawberry|
|12 slice||texas toast white bread|
|1 1/2 c||fresh strawberries sliced|
|2 c||half and half|
|1/3 c||maple syrup|
|16 oz||(2 8oz packages) cream cheese|
|1 c||strawberries, fresh and sliced thin|
Pinched by rmf703, and 116 more.
- Grocery List
DirectionsButter a 13x9 dishCut 6 slices of the Texas Toast into cubes and arrange in the bottom of the dish.Add 3/4 C of the sliced strawberriesCut all of the cream cheese into small cubes and drop on top of the strawberries.Add the other 3/4 C of sliced strawberries.Top with the remaining 6 slices of Texas Toast cubed.In a blender, add the half and half, eggs, and syrup, and blend for a minute or until frothy, blending between the addition of every 2-3 eggs.Carefully pour over the bread/berry/cream cheese, making sure to moisten all of the bread cubes.Cover with foil and refrigerate over night.Remove from fridge and preheat oven to 350.Bake at 350 for 30 minutes, then remove foil and bake an additional 30 minutes or until puffy and golden brown.While cooling, make strawberry sauce:
1. In a medium sauce pan heat sugar, water, and cornstarch on med/high about 5 minutes or until bubbling.
2. Stir in berries and simmer about 10 minutes or until berries are almost dissolved.
3. Add butter until melted, and remove from heat.
4. Pour over French Toast.