Ingredients

• 12 slices home-style white bread , cut into 1-inch cubes, divided
• 2 , 8 ounce
• 1.5 cups sliced fresh strawberries
• 2 cups half-and-half
• 12 large eggs
• 0.33 cups pure maple syrup

Instructions

1. 1 Generously grease a 9x13-inch baking dish.
2. 2 Arrange half the bread cubes in the prepared baking dish. Evenly distribute cream cheese cubes over the bread cube layer; sprinkle 1 ½ cups sliced strawberries atop cream cheese layer. Layer the remaining bread cubes over strawberry layer.
3. 3 Pour half-and-half into a blender; pulse for a few seconds. Blend eggs into half-and-half until fully incorporated. Add maple syrup and blend until smooth. Pour mixture evenly over bread mixture. Cover the baking dish with aluminum foil and refrigerate 8 hours or overnight.
4. 4 Remove baking dish from refrigerator 45 minutes before baking.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake the covered casserole in the preheated oven for 30 minutes. Remove aluminum foil and continue baking until French toast is puffed and golden brown, about 30 more minutes.
7. 7 Stir sugar, water, and cornstarch together in a small saucepan. Cook, stirring occasionally, over medium heat until mixture has thickened, about 5 minutes. Mix in 1 cup sliced strawberries; cook and stir until strawberries have softened, about 10 minutes. Add butter; stir until melted. Serve hot over French toast.

Nutrition per serving