Strawberry Cream Cheese French Toast Casserole
This recipe brought to you by DaVita, a proud partner of the American Diabetes Association and Diabetes Food Hub.-
- Cook time
- 10 hr
-
- Servings
- 12 Servings
-
- Serving size
-
1 piece
Ingredients
-
Texas toast style bread
- 12 slice
- 12 slice
-
-
light cream cheese (cold)
- 12 oz
- 340 g
-
-
Fresh Strawberries
- 2 cup
- 2 cup
-
-
eggs
- 9 large
- 9 large
-
-
fat-free half-and-half
- 1 1/2 cup
- 1 1/2 cup
-
-
sugar-free maple-type syrup
- 1/3 cup
- 1/3 cup
-
-
no calorie granulated sugar substitute (sucralose original)
- 3/4 cup
- 3/4 cup
-
-
unsalted butter
- 2 tsp
- 2 tsp
-
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Directions
-
In a large bowl, whisk together eggs, creamer, and maple syrup. Pour mixture over the bread cubes. Press bread gently with the back of a spoon to moisten completely. Cover and chill 8 hours or overnight.
-
Coat a 9 x 13-inch baking dish with cooking spray. Cube the bread and cream cheese. Slice the strawberries.
-
Place half of the bread cubes in the dish. Layer the cream cheese cubes and 1 cup strawberries over the top of the bread. Top with remaining bread cubes.
-
To prepare the sauce, toss the sugar with remaining strawberries. Let stand for 20 minutes, stirring occasionally. Pour the mixture into the blender and blend until smooth. Transfer the sauce to a small saucepan. Add butter and simmer over medium heat for about 5 minutes, stirring occasionally.
-
Preheat the oven to 350 degrees F. Bake the casserole uncovered until golden brown, about 45 to 50 minutes.
-
Remove the casserole from the oven and cool for 5 minutes. Cut into 12 servings and serve with warm strawberry sauce. (1 piece should be 2-1/4 inches by 3 inches.)