1. Slice French bread into 24 (3/4-inch-thick) slices. 2. Spray 13x9-inch glass baking dish with cooking spray. 3. Spread about 1 tablespoon cream cheese on each of 12 slices of bread. Top with remaining bread slices to make 12 sandwiches. 4. Place sandwiches in baking dish to cover bottom. 5. In medium bowl, beat eggs, milk, 1/4 cup of the sugar, the salt and cinnamon with wire whisk until well blended. 6. Pour over bread in baking dish. 7. Let stand 5 minutes. 8. Turn sandwiches over. 9. Cover; refrigerate 8 hours or overnight. 10. Chop 1 cup of the strawberries; refrigerate remaining berries. 11. In nonmetal bowl, gently stir chopped strawberries, remaining 1/2 cup sugar and the amaretto to mix. 12. Cover, refrigerate 8 hours or overnight. 13. Heat oven to 400*. 14. Drizzle melted butter over bread in dish; bake uncovered 25 to 30 minutes or until golden brown. 15. Meanwhile, slice remaining strawberries; stir into chilled strawberry mixture. 16. Serve French toast with strawberry topping. ---------------------------------------------------------------------------
Nutrition
Ingredients
