Ingredients
1 loaf (1 pound) unsliced French bread1 carton (8 ounces) spreadable strawberry cream cheese4 large eggs1 cup milk3/4 cup sugar, divided1/4 teaspoon salt1/4 teaspoon ground cinnamon4 cups fresh strawberries, divided2 tablespoons amaretto or 1/4 teaspoon almond extract2 tablespoons butter, melted
Preparation
Cut bread into 3/4-in. slices; spread 12 slices with about 1 tablespoon cream cheese. Top with another 12 slices to form sandwiches. Place in a greased 13-in. x 9-in. baking dish.
In a bowl, whisk eggs, milk, 1/4 cup sugar and salt; pour over sandwiches. Sprinkle with cinnamon. Cover and refrigerate for 8 hours or overnight.
Chop 1 cup strawberries; place in a small bowl. Stir in amaretto or extract and remaining sugar. Cover and refrigerate until serving.
Remove French toast from the refrigerator 30 minutes before baking. Brush bread with butter. Bake, uncovered, at 400° for 25-30 minutes or until golden brown.
Meanwhile, slice remaining strawberries; stir into chilled strawberry mixture. Serve over French toast.
