Adam Hickman
Robin Bashinsky
Robin Bashinsky and Adam Hickman
Recipe by Coastal Living December 2014

Gallery

Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary

hands-on:
40 mins
total:
9 hrs 30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine raspberries, strawberries, 2 tablespoons sugar, and Chambord, if desired, in a medium bowl; toss gently to coat. Let stand 30 minutes. Strain berry liquid into a medium bowl, reserving berries. Add cream cheese to liquid, stirring to combine. Spread cream mixture evenly over 1 side of 16 bread slices. Place 8 bread slices, cream cheese side up, in a 9- x 13-inch baking dish. Sprinkle with reserved strawberries and raspberries. Top with remaining 8 bread slices, cream cheese side down. Whisk together milk, cinnamon, vanilla, salt, eggs, and remaining 3 tablespoons sugar in a medium bowl; pour milk mixture evenly over bread slices, and sprinkle with turbinado sugar. Cover with foil, and refrigerate 8 hours or overnight. Preheat oven to 350°. Bake, uncovered, 50 minutes or until top is lightly browned and set. Serve with maple syrup; garnish, if desired.

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