April 11, 2010

STUFFED FRENCH TOAST WITH STRAWBERRY SAUCE


 
1 loaf firm bread
10 eggs
1 (8 oz.) cream cheese
1 1/2 c. half-n-half
1/4 c. maple syrup
8 tbsp. butter, melted
 
Cube bread and layer in a 12 x 8 1/2 pan. Cut cream cheese into small pieces and scatter across bread. Cover with remaining bread cubes. Mix eggs, half-n-half, maple syrup, and melted butter together well. Pour evenly over bread cubes and press bread cubes down to soak up egg mixture. Cover and refrigerate over night. Bake at 350 degrees for 40 to 50 minutes. Serve with fresh strawberry sauce. Serves 8 to 10.
 
STRAWBERRY SAUCE:
2 c. strawberries, sliced
2 c. strawberry preserves
Heat together and serve over French toast.

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