Enjoy this delicious French toast bake topped with strawberries.
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 9h
Yield 6
Number Of Ingredients 11
Steps:
- 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.
- 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.
- 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.
- 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.
- Meanwhile, slice remaining strawberries and add to chilled strawberry mixture; mix lightly. Serve French toast with strawberry topping.
Nutrition Facts : Calories 600, Carbohydrate 77 g, Cholesterol 195 mg, Fat 3 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 38 g
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