Make-Ahead French Toast with Strawberry Sauce

Southern Living
Our Test Kitchens staff found the light version of this recipe just as delicious as the original. Challah bread is a rich egg bread with a light, airy texture.
Makes 10 servings


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1 (16-ounce) challah bread loaf, cubed*
1 (8-ounce) package cream cheese, cut into pieces
6 large eggs
4 cups half-and-half
1/2 cup butter or margarine, melted
1/4 cup maple syrup
2 cups fresh strawberries, sliced
1 (10-ounce) jar strawberry preserves


Arrange half of challah bread in a lightly greased 13- x 9-inch 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.

Bake, covered, at 350° for 25 minutes. Uncover and bake 20 more minutes.

Heat sliced strawberries and strawberry preserves in a saucepan over low heat, and serve over toast.

*French bread may be substituted.

To Lighten: Substitute 1 (8-ounce) package Neufchâtel cheese for cream cheese, 1 1/2 cups egg substitute for eggs, and 4 cups fat-free milk for half-and-half.

Created date

August 2005