Making brunch shouldn’t be a chore. Prep the night before and it’ll be ready before you know it in the morning. And it’s stuffed with cream cheese and strawberries.
In case you haven’t noticed, I’m kind of obsessed with overnight breakfast options that require little preparation in the morning. Especially when it is French toast. Let it soak overnight, pop it into the oven in the morning, and it’s like someone else did the cooking. And this time it’s been stuffed with cream cheese and strawberries. Mother’s Day brunch anyone?
One year ago: DIY Wood Candle Holders
Two years ago: Easy Corn Salsa
Three years ago: Pear Yogurt Almond Cake with Cinnamon Brown Sugar Buttercream
BAKED STRAWBERRIES AND CREAM FRENCH TOAST
1 (16-oz.) French baguette, sliced into 1-inch slices
8 oz. cream cheese, room temperature
1-1/2 cups sliced strawberries
2 cups 2% milk
1/4 cup brown sugar
1/4 cup honey
1 tsp vanilla extract
1/2 tsp cinnamon
- Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread cream cheese on each slice, top with strawberries, and sandwich together. Arrange in a single layer in the prepared baking dish.
- In large bowl, whisk together the eggs, milk, vanilla, brown sugar, honey, and cinnamon. Pour over bread slices, cover and refrigerate overnight (maximum of 18 hours).
- Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving with maple syrup.