Tuesday, April 22, 2008


yummiest breakfast or breakfast-for-dinner ever! i can hardly stand to make regular french toast anymore because this puts it to shame. i forgot to snap a picture but check back for one soon .... i'll be making this again before you know it!

makes 6-8 servings ~ cook & prep time: 1 hour

1 stick (1/2 cup) butter
1 cup packed brown sugar
2 tblsp. Corn syrup
1 loaf white cottage bread or “texas toast” style bread
8 oz. Cream cheese
Cinnamon and sugar
5 large eggs
1 ½ cup half & half
2 tsp. Vanilla
¼ tsp. Salt
Cool whip
Sliced strawberries

In a small, heavy saucepan, melt butter with brown sugar and corn syrup over medium heat, stirring until smooth. Pour into a 9x13 inch baking dish. Spread a thick layer of cream cheese onto half the slices of bread (my pan holds 6 perfect) ; sprinkle with cinnamon and sugar on top of the cream cheese. Then put the other half of the bread slices on top so they look like sandwiches. Place bread on top of brown sugar mixture so they all fit snugly in pan - you may have to cut some in halves to make them fit. In a bowl, whisk together eggs, half & half, vanilla, and salt until well combined. Pour evenly over bread in pan. Let sit for 15 minutes until bread soaks up almost all the liquid. Bake at 350 degrees for 35 to 40 minutes until puffed and golden. Let stand for 10 minutes. Slice and serve upside-down, topped with cool whip and strawberries.