Looks fancy, but is really easy to make.
Strawberry and Cream Cheese Stuffed French Toast with Strawberry Compote
1 loaf of bread, cubed
10 strawberries, sliced
350 grams cream cheese
4 eggs
2 cups milk
brown sugar (to taste)
cinnamon (to taste)
Strawberries
White sugar
Since you'll want to make sure the sugar is dissolved, make the 'custard' ahead of time by whisking the eggs, milk, brown sugar, and cinnamon together.
Place a layer of cubed bread into a tube pan or casserole dish, then a layer of the sliced strawberries, then cream cheese, then cubed bread.
Carefully pour the custard over the bread, cover, and refrigerate overnight (or up to 12 hours).
Bake at 180° C for 30 minutes COVERED, then for another 15 minutes, uncovered.
To make the compote, cut strawberries into a pot, add some sugar, and cook on a medium flame. As the strawberries begin to release liquid, lower the flame to a simmer, and cook for another 10 minutes or so. The mixture should thicken as it cools, but pour over the French toast casserole while it's still warm.
Serve warm. Whipped cream or ice cream would probably be amazing with this.
