Ingredients Jump to Instructions ↓

  1. French Toast Bake

  2. 1 container (8 oz) pineapple cream cheese spread

  3. 1 loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices

  4. 4 eggs

  5. 1 cup milk

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon ground cinnamon

  8. 2 tablespoons butter or margarine, melted

  9. Topping

  10. 3 cups fresh strawberries

  11. 1/4 cup sugar

  12. 2 tablespoons amaretto, if desired

  13. 1 cup fresh blueberries

Instructions Jump to Ingredients ↑

  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.

  6. 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.

  7. This is a great recipe to serve guests for breakfast since you can make it the night before.

  8. High Altitude (3500-6500 ft)

  9. High Altitude Directions Nutritional Information Nutrition Information: 1 Serving (1 Serving)

  10. Calories 530 (Calories from Fat 200),


Send feedback