Strawberry Cream Cheese French Toast
Ingredients
- 12
unit(s)
bread slices
cubed
- 8
ounce(s)
cream cheese
cubed
- 1.5
cup(s)
strawberries
sliced
- 2
cup(s)
half and half
- 12
unit(s)
egg(s)
- 0.3
cup(s)
maple syrup
- 1.5
cup(s)
water
- 3
tablespoon(s)
cornstarch
- 1.5
cup(s)
strawberries
sliced
- 1.5
tablespoon(s)
butter
Directions
- Generously grease 9x13 baking dish.
- Arrange half the bread cubes in the dish. Evenly distribute cream cheese cubes over bread cube layer; sprinkle 1-1/2 C strawberries atop cream cheese layer. Layer remaining bread cubes over strawberry layer.
- Pour half-and-half into blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. (Note: I just mix this in a bowl or Pyrex measuring spout thingy using a fork or whisk; you could also put everything into a mason jar and shake it.) Pour mixture evenly over bread mixture. Cover baking dish with aluminum foil and refrigerate 8 hours or overnight.
- Remove baking dish from fridge 30-45 minutes before baking.
- Preheat oven to 350 degrees F (175 degrees C).
- Bake covered casserole in preheated oven for 30 minutes. Remove foil and continue baking until french toast is puffed and golden brown, about 30 more minutes.
- Stir water and cornstarch together in a small saucepan. Cook, stirring occasionally over medium heat until mixture has thickened, about 5 minutes. Mix 1 C strawberries into the sauce mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.
- To serve, use a spatula to serve casserole out of the dish. Then spoon the strawberry sauce over the top of the casserole on the plate. If you want a savory counterpart, you could serve scrambled eggs or a fried egg on the side. Or if serving for brunch, could go well with a side salad with a mustard-vinaigrette dressing.
Notes
Tags
Time
Yield