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!