Strawberries and Cream French Toast

Strawberries and Cream French Toast

Sugared fruit highlights Strawberries and Cream French Toast, which features thick slices of baguette soaked in a spiced egg mixture, spread with sweetened cream cheese, and baked until golden brown.  

Strawberries and Cream French Toast
Makes 4 to 6 servings
  • 4 ounces cream cheese, softened
  • 1¼ cups heavy whipping cream, divided
  • ¼ cup granulated sugar
  • 2 tablespoons strawberry jam
  • ¾ cup firmly packed brown sugar
  • 3 large eggs
  • ½ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • 1 (16-ounce) loaf French bread, cut into 1-inch-thick slices
  • Sugared Fruit (recipe follows)
  • Maple syrup
  1. Spray an 11x7-inch baking dish with baking spray with flour.
  2. In a medium bowl, beat cream cheese, ¼ cup cream, and granulated sugar with a mixer at medium speed until smooth. Stir in jam; set aside.
  3. In a separate medium bowl, whisk together remaining 1 cup cream, brown sugar, eggs, cinnamon, and nutmeg. Dip bread slices in cream mixture. Spread one side of each bread slice with approximately 2 teaspoons cream cheese mixture.
  4. Place bread slices upright, side by side, in prepared dish. Pour any remaining egg mixture over bread slices. Cover and refrigerate for at least 8 hours or up to 2 days.
  5. Preheat oven to 375°.
  6. Remove casserole from refrigerator, and let stand at room temperature for 30 minutes.
  7. Bake, covered, for 20 minutes. Uncover and bake until center is set and bread is golden brown, about 30 minutes more. Spoon Sugared Fruit over casserole before serving. Serve with maple syrup.

Sugared Fruit
Makes 4 to 6 servings
  • 1½ cups quartered strawberries
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup blackberries
  • ¼ cup granulated sugar
  • 2 tablespoons bourbon
  1. In a large bowl, stir together strawberries, raspberries, blueberries, blackberries, sugar, and bourbon. Let stand for 10 minutes before serving.

For more New Orleans–inspired recipes, see “Bon Appétit: A Brunch to Remember” on page 33 of the May/June 2018 issue

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