Strawberry and Cream Cheese Stuffed French Toast

Well hello there!

And how are you doing on this December day....

Are you feeling swell?

Are you frazzled?

Have you had enough fudge to last a life time?

Is your hand sore from signing 237 Christmas Cards?

 Is your check book about to bounce right out of the universe?

Shucks.....I hate it when that happens.

Sometimes December can be heavy laden, can't it?

Always so much to do, and so little time to do it in!

Just because I know you may be short on time.
And because I know you may want something sweet to go with the savory Breakfast Casserole I posted earlier this week.
I am posting one more make ahead Christmas Breakfast recipe.

Just for you.
Always the thinker, aren't I?
Yup. I got your back.
Your pretty little, heavy laden,
most-wonderful-time-of -the year back.

Sometimes I get rambling on and on about heavy laden backs, my laundry, my kids, and you fine readers...

and forget to talk a lot about the particular recipe of the day.

Don't leave here before I tell you how fabulous this dish is!

I love this dish because it is easy to assemble 

the night before you need it.

It tastes wonderful! The bottom of the french toast gets all caramelized and gooey, while the inside is a fabulous blend of  baked cream cheese and strawberry jam.

I think you are going to love it!
Amen.

 

Strawberry and Cream Cheese Stuffed French Toast

Time: 20 minutes prep + overnight refrigeration then 60-90 minutes baking

Yield: 10 servings

Recipe from my pretty sister Alli Barh

PRINT RECIPE

1 loaf french bread

1/2 C melted butter

3/4 C brown sugar

1/2 C corn syrup

8  oz cream cheese

1 egg

1/3 C sugar

1/2 C strawberry jam

8 eggs

1 C milk

cinnamon

Fresh Strawberries 

Powdered sugar

 

1. Combine the butter, brown sugar and corn syrup.

2. Slice up your bread. You want the pieces to be about 1/2 inch thick.

3. Spray a 9x13 pan with cooking spray. Pour the butter/brown sugar mixture in the bottom of the pan.

4. Smooth it all out, so it covers the bottom entirely.

5. Lay your slices of bread on top of the buttery brown sugar. I had to cut some of my slices in half, still turned out great! You can have them touch each other, just not overlap.

6. In a separate bowl combine the cream cheese, egg, sugar and strawberry jam. Beat with hand held beaters (or in your stand mixer) until nice and smooth. Pour it right over the top of the bread.

7. Layer more bread over the top of the cream cheese filling.

8. In another bowl (ok, this takes a lot of bowls!) combine the 8 eggs and 1 C of milk. Whisk them around until well combined. Pour over the top of the bread. 

9. Sprinkle the top of the bread with some cinnamon.

10. Cover and refrigerate overnight.

11. Bake in the morning at 350. Depending on how quickly your oven cooks, and how cold you keep your fridge you will need to bake it for 1 to 1 1/2 hours. It needs to soak up all of the egg and milk juice, and have time to caramelize along the bottom. Take the foil off for the last 15 minutes of cooking. 

12. Serve with fresh strawberries and powdered sugar. You can also use frozen strawberries. This is the middle of the winter after all! Just be sure they have had a chance to thaw. 

Enjoy!