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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 13x9-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 degrees 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 Neufchatel cheese
for cream cheese, 1 1/2 cups egg substitute for eggs, and 4 cups
milk for half-and-half.

Yield: 10 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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