Strawberry-Stuffed Overnight French Toast
1 one-pound loaf unsliced French bread
2-3 ounces spreadable cream cheese
1/4 cup strawberry spreadable fruit, jam or preserves
4 eggs, slightly beaten
1 cup half-and-half
1 teaspoon cinnamon
1 teaspoon sugar
Grease 9 x 13-inch pan well.
With a serrated knife, slice bread in 3/4-1-inch slices. On one edge of each
piece, create a pocket by cutting into the slice. Do not cut all the way through
the bread.
Fill the pocket with a slab of cream cheese and a teaspoon or more of spreadable
strawberry fruit. Place bread in a single layer in 9 x 13-inch pan.
Combine slightly beaten eggs with half-and-half, cinnamon and sugar. Pour over
French bread. Cover pan with aluminum foil and refrigerate overnight.
In the morning, preheat oven to 350º F. Without removing aluminum foil cover,
bake French toast 30 minutes.
Remove cover and bake 30 more minutes. The time is needed to bake the soaked
bread all the way through.
Serve with regular or strawberry butter.
