Strawberry Cream Cheese French Toast

Ingredients

  • 12 slices home-style white bread, cut into 1-inch cubes, divided      974003

  • 2 (8 ounce) packages cold cream cheese, cut into 1-inch cubes

  • 1 1/2 cups sliced fresh strawberries

  • 2 cups half-and-half

  • 12 large eggs

  • 1/3 cup pure maple syrup 

  • Sauce:

  • 1 cup white sugar

  • 1 cup water

  • 2 tablespoons cornstarch

  • 1 cup sliced fresh strawberries

  • 1 tablespoon butter

This recipe takes time before it is ready, but certainly so yummy once it is. Ideal treat for Mothers Day morning. It makes up about 12 servings in all.

Directions

  1. Generously grease a 9×13-inch baking dish.
  2. Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 1/2 cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
  3. Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
  4. Remove baking dish from refrigerator 45 minutes before baking.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
  7. Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix 1 cup sliced strawberries into the sugar mixture; cook and stir until strawberries are softened, about 10 minutes. Add butter and stir sauce until butter is melted.

Original recipe from http://allrecipes.com/Recipe/Strawberry-Cream-Cheese-French-Toast

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Cheese and Chive Popovers

l_RU191770Ingredients

  • 2
    cups whole or 2% milk
  • 4
    eggs
  • 1/4
    cup snipped fresh herbs (rosemary, thyme, sage, and/or chives)
  • 1/8
    teaspoon salt
  • Freshly ground black pepper
  • 2
    cups all-purpose flour
  • Non stick cooking spray
  • 1 1/2
    cups shredded Gruyere or Parmesan cheese

Directions

1.                    Place a rack in the middle of the oven and preheat to 400 degrees F.

2.                    Place 1 large or 2 small popover pans in the preheated oven (you’ll need 8 to 9 cups total).

3.                    Meanwhile, in a small saucepan heat the milk over low heat for 3 to 4 minutes, or until warm to the touch. In a large bowl, combine the eggs, herbs, salt, and a generous grinding of pepper. Add the warm milk while whisking to keep the milk from cooking the eggs. Sift the flour into the milk mixture and whisk well.

4.                    Remove the pan(s) from the oven and coat with nonstick cooking spray, making sure the entire cups are well coated (popovers love to stick if you’re not fastidious). Fill each of the cups three-fourths full and sprinkle about 2 heaping tablespoon of cheese on top of each

5.                    Bake for 35 minutes or until the popovers have risen and are golden brown. Serve immediately.

 

Original recipe in November 2012 Edition of Better Homes and Gardens