This is a Southern Living recipe from years ago - it's a no-fail-big-hit - I've served it many times and it's my "go to" dish when I'm short on time but still need something nice....like this morning...today is a friend's birthday and it was decided that she needed to be awakened and served breakfast...her husband was all to happy to help us sneak into their bedroom to surprise our sleeping friend...so in we went, loudly singing Happy Birthday as she promptly pulled the covers up over her head - at least she was laughing as she did!
Fortunately she was a good sport about the whole thing (it did not escape me that she didn't ask for an encore of our song!) We gave her enough time to make herself presentable - which she really didn't need. She didn't wake up with Rooster hair like I did!
Once back in the kitchen we set up the table as elegantly as we could...sparing no expense...
We had a great breakfast - good friends, good food and presents! What a way to start the day! As it turned out, no one wanted to be photographed - after all, it was the crack of dawn!
Make-Ahead French Toast With Strawberry Sauce - Adapted from Southern Living Magazine, 2002
1 loaf French bread, cubed
1 (8 oz.) package cream cheese, cut into pieces, about the size of dice
6 large eggs
4 cups half and half
1/2 cup butter, melted
1/3 cup maple syrup, divided
2 cups fresh strawberries, sliced
1 (10 oz.) jar strawberry preserves
Arrange half of bread in a lightly buttered 13-x 9-inch pan. Sprinkle with cream cheese pieces, top with remaining bread, pressing down gently. Whisk together eggs, half and half, butter and 1/4 cup of the maple syrup; pour over bread mixture. Press down on bread cubes to absorb egg mixture. Drizzle the remaining syrup over the top of the bread mixture. Cover and refrigerate for 8 hours or overnight. 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. Makes 10 servings.
"If you live to the age of a hundred you have it made because very few peole die past the age of a hundred." George Burns
