Overnight Strawberry French Toast

So yummy and is possibly beginning to be an October Conference tradition.


Makes 8-10 servings

12 slices of day old bread
8 oz pkg cream cheese
1 c. fresh strawberries cleaned and cut up
12 eggs
2 c. milk
1 t. vanilla
1/3 c. honey (or maple syrup)

sauce:
1 c. white sugar
1 c. water
2 T cornstarch
1 c. strawberries
1 T butter


Cut bread into 1 inch cubes. Place half into a greased baking dish (9x13). Cut cream cheese into little pieces and place over bread. Top with handful of strawberries sprinkled over bread and cream cheese. Top with remaining bread cubes. Beat eggs in large bowl; add milk, vanilla, and honey (or syrup). Mix well; pour over bread cubes. Cover and refrigerate overnight.

Next morning {Hello Sun!} remove from refrigerator 1/2 hour before baking. Preheat oven to 350. Cover and bake for 30 minutes. Remove cover and bake another 25-30 minutes or until center is set and is folden in color.

Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3-4 minutes. Stir in strawberries and reduce heat; cook for 10 minutes or until strawberries begin to fall apart. Stir in the butter and pour over french toast.

Yummers!