Here's a tasty recipe for brunch....it's quite good, but took longer to bake than the original recipe stated. And it's really a Bread Pudding and bears no resemblance whatsoever to French Toast!
Make Ahead French Toast with Strawberry Sauce
1 (16-oz) challah bread loaf, cubed
1 (8-oz) pkg cream cheese, cubed
6 large eggs
4 cups half & half
1/2 cup butter, melted
1/4 cup maple syrup
2 cups fresh strawberries, sliced
1 (10-oz) jar strawberry preserves
Arrange half of challah bread in a lightly greased 9x13" pan. Sprinkle with cheese pieces, and top with remaining bread.
Whisk together eggs and next 3 ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill 8 hours or overnight.
Bake, covered, at 350^ for 25 minutes. Uncover and back 20 more minutes. (Mine took almost twice as long as this recipe states before it was golden brown and done. Test with a butter knife inserted near the center...if it comes out clean, it's done.)
Heat sliced strawberries and the preserves in a saucepan over low heat, and serve over the toast.
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