Description
A delicious blend of strawberries and cream cheese stuffed between layers of soaked challah bread, then baked to a golden brown.
Ingredients
- 1 loaf Challah Bread
- 16 ounces, weight Cream Cheese
- 1 cup Sugar, Divided
- 6 Eggs, Divided
- 1 quart Strawberries
- ½ Lemon, Juiced
- 1-¾ cup Milk
- ½ cups Heavy Cream
- ⅛ cups Bailey’s Irish Cream
- Cinnamon, For Sprinkling
Preparation
Note: this recipe is best made the night before you plan on serving.
Butter a 9×13 baking dish. Tear half the bread into pieces and cover the bottom of the baking dish completely.
Blend softened cream cheese, 1/4 cup of sugar and 1 egg in a bowl. Spread evenly over the challah bread pieces in the baking dish.
Slice the strawberries and cook in a saucepan over medium heat with 1/4 cup of sugar and the lemon juice. Cook till strawberries are soft and juices begin to bubble, about 5 minutes. Remove from heat and let cool. Once cool, spread evenly on top of cream cheese layer.
Tear the remaining challah bread into pieces and place on top of the strawberries, covering them completely.
Mix milk, cream, and the remaining 1/2 cup of sugar in a bowl. One by one, blend in the remaining 5 eggs. Fold in Bailey’s Irish cream and evenly pour mixture over the casserole. Sprinkle with cinnamon.
Cover and refrigerate for 6 hours or for best results, overnight.
Preheat oven to 350ºF. Uncover casserole and bake for 45 minutes to an hour, depending on how firm or soft you like your French toast. Drizzle with maple syrup and serve warm.
