Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Recipe by Coastal Living December 2014


Credit: Becky Luigart-Stayner; Styling: Linda Hirst

Recipe Summary

40 mins
9 hrs 30 mins
Makes 8 servings


Ingredient Checklist


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.