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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cream Cheese French Toast Bake Recipe

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This recipe for Cream Cheese French Toast Bake is from Communications Bureau Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
French Toast:
1 loaf French bread, cut in 24 (3/4") thick slices
(Don't use the ends)
1 8 oz container Cream cheese
5 Eggs
1 cup Milk
1/4 cup Sugar
1/4 tsp Salt
1/4 tsp Cinnamon
2 Tbsp Butter, melted
Topping:
1 quart (4 cups) Fresh strawberries
1/2 cup Sugar
2 Tbsp Amaretto, if desired

Directions:
Directions:
Spray 13x9 inch glass baking dish with nonstick cooking spray. Spread about one tablespoon cream cheese on half of the bread slices. Top with remaining bread slices to form sandwiches. Place sandwiches in sprayed baking dish to cover bottom. Beat eggs in medium bowl. Add milk, 1/4 cup sugar, salt and cinnamon; beat well. Pour over bread in baking dish. Let stand at room temperature for 5 minutes. Turn bread slices over. Cover, refrigerate 8 hours or overnight. Chop 1 cup of the strawberries. (Refrigerate remaining strawberries.) In nonmetal bowl, combine chopped strawberries, 1/2 cup sugar, and amaretto; stir gently to mix. Cover, refrigerate 8 hours or overnight. To serve, heat oven to 400º. Uncover baking dish, drizzle bread slices with melted butter. Bake for 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.

Number Of Servings:
Number Of Servings:
6

 

 

 

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