For the French Toast
(1 pound) loaf of french bread, cut into 1inch cubes
(8-ounce) packages of cream cheese, brought to room temperature
half and half
For the Strawberry Syrup
(20-ounce)packages of frozen strawberries, thawed
1Spray a 13 x 9 inch baking dish with non-stick cooking spray. Put half of the cubed french toast in the bottom of the baking dish. Set aside. In a medium bowl, cream together the cream cheese and the sugar. Drop by small dollops on top for french toast. In the same bowl, mix together the eggs, half and half and cinnamon until well blended. Pour half of the egg mixture on top of the cream cheese. Layer on the other half of the french bread and top with the remaining egg mixture. Cover with tin foil and refrigerate overnight.
2The next morning, preheat oven to 350 degrees F. Remove the dish from the refrigerator and let sit on counter for 20 minutes before baking. Bake covered for 30 minutes, remove tin foil and bake another 30 minutes.
In a saucepan, combine the sugar, cornstarch and water, mix well. Stir in the strawberries. Cook over medium heat until mixture bubbles and thickens. Serve over warm french toast. Top it with some fresh whipped cream!
Donna Brown gabbiegirl - Dec 27, 2009
Sounds great, can't wait to try it.
Stephany Martinez Steph - Jan 2, 2010
Cassandra Alderman ladydorkness - Aug 10, 2010
The 1/2 c sugar is posted twice in the ingredients. Does that mean you need a whole cup of sugar, or was that just a mix up?
Sandi Weiso Brown sis03 - Nov 23, 2010
Cassandra, it looks like 1/2 C sugar is for the casserole, and the other 1/2 C for the sauce. Hope that helps!
Rose M. Placido rosegrandma39 - Feb 25, 2011
I make something similar. But I make it for two.