Ingredients
1
package (8 oz) cream cheese, softened
3/4
cup plus 2 tablespoons sugar
1
loaf (1 lb) French bread, cut into 24 (3/4-inch-thick) slices
5
eggs
1 1/2
cups half-and-half
1
package (1 lb) fresh strawberries, sliced
2
tablespoons butter, melted
1 1/2
cups heavy whipping cream
Preparation
Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In small bowl, mix cream cheese and 1/4 cup of the sugar. Spread generous 1 tablespoon cream cheese mixture on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan; press in lightly to fit.
In large bowl, beat eggs with whisk. Add half-and-half and 1/4 cup of the sugar; beat well. Pour over sandwiches in baking dish. Cover; refrigerate at least 4 hours but no longer than 12 hours.
In medium bowl, mix strawberries and 1/4 cup of the sugar. Cover; refrigerate.
Heat oven to 375°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake uncovered 35 to 40 minutes or until golden brown.
In medium bowl, beat whipping cream and remaining 2 tablespoons sugar until soft peaks form. Serve French toast with berry topping and whipped cream.
