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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! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |