6 oz. cream cheese, softened
¾ cup sliced fresh strawberries
1/3 cup confectioners’ sugar
1 loaf French bread, cut into 1-inch slices
10 eggs
2/3 cup half and half or whipping cream
1 teaspoon vanilla extract
STRAWBERRY SAUCE:
4 cups sliced fresh strawberries
½ cup sugar
2 tablespoons water
In a mixing bowl, beat cream cheese, strawberries, and confectioners’ sugar until combined. Spread about 2 tablespoons on one side of half the bread slices; top with remaining bread. Place sandwiches in an un-greased 13x 9 inch baking dish. In a bowl, beat the eggs, cream and vanilla. Pour over the bread. Turn each sandwich. Cover and refrigerate for 8 hours or overnight. With a slotted spatula, transfer sandwiches to a greased cookie sheet. Discard any remaining egg mixture. Bake at 375° for 15 minutes; turn and bake 10 minutes longer or until golden brown. Meanwhile, for sauce, combine the strawberries, sugar and water in a saucepan. Cook over medium heat for 5 minutes, stirring occasionally. Serve French toast with strawberry sauce and maple syrup if desired.
