French Toast Casserole with Strawberry-Blueberry Sauce
1 16-ounce French bread or challah, cubed
1 8-ounce cream cheese, softened and cut into pieces
6 large eggs
4 cups half and half
½ cup butter or margarine, melted
¼-cup maple syrup
1 cup fresh strawberries, sliced
1 cup fresh blueberries
1 10-ounce jar strawberry preserves
Powdered sugar, optional
Arrange all of bread in a lightly greased 9" x 13" pan. Sprinkle with cream cheese pieces. Whisk together eggs and next three ingredients; pour over bread mixture, pressing bread cubes to absorb egg mixture. Cover and chill for 8 hours or overnight.
Bake covered at 350 degrees for 25 minutes, uncover and bake an additional 20 minutes.
Heat sliced strawberries, blueberries and strawberry preserves on low heat in a saucepan, then serve warm over bread and egg mixture. Sprinkle well with powdered sugar.
To Lighten Up:
Substitute Neufchatel cheese or light cream cheese for regular cheese;
1 1/2 cups egg substitute for eggs; 4 cups fat free milk for half and half and Strawberry "Simply Fruit" for strawberry preserves.