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May 2007

Recipe of the Month

Strawberry Cream Cheese French Toast
Denniston by the Sea Bed & Breakfast, Victoria, BC

Serves: 8

2 1/2 cups fresh strawberries
12 slices home style white bread cut into 1-inch cubes
16 oz. cream cheese (cold) cut into 1-inch cubes
1 dozen large eggs
2 cups half-and-half
1/3 cup Canadian maple syrup 
1 cup sugar
2 Tbsp. cornstarch
1 Tbsp. butter

Slice the strawberries. Arrange one half of the bread cubes in a well greased 13"x 9" baking dish. Arrange all of the cream cheese cubes over the bread cubes, and sprinkle 1 1/2 cups strawberries on top. Arrange the remaining bread cubes over the strawberries.

Pour the half-and-half Into your blender, then add the eggs and blend. Add the  maple syrup and blend. Pour the mixture evenly over the bread, strawberry and cream cheese mixture. Cover the dish with plastic wrap and refrigerate overnight.

Remove the dish from refrigerator 45 minutes prior to baking. Preheat oven to 375 degrees. Bake covered with foil for 30 minutes; remove cover and bake an additional 30 minutes, or until French toast is puffed and golden.

To prepare strawberry sauce: In a small saucepan, stir together the sugar, cornstarch, and 1 cup water. Cook over moderately high heat, stirring occasionally, for 5 minutes or until mixture has thickened. Stir in the strawberries and simmer, stirring occasionally, for 10 minutes or until berries have softened. Add the butter, and stir the sauce until butter has melted. Serve hot over the Strawberry Cream Cheese French Toast.

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