6 ounces weight, cream cheese, softened
½ cup strawberry preserves
16 ounce loaf French bread sliced into 16 pieces (or 16 thick slices of sturdy bread)
8 large eggs
1 cup heavy cream (or half and half)
1 cup milk
1 teaspoons orange or lemon zest
⅓ cup orange juice
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
3 tablespoons brown sugar
½ teaspoon salt

Strawberry Topping:
4 tablespoons butter, softened
4 tablespoons packed light brown sugar
½ teaspoon ground cinnamon
1 teaspoon vanilla extract
pinch of salt
⅓ cup rolled oats
1½ cups sliced strawberries

Strawberry Syrup: 

½ cup strawberry preserves
3 tablespoons water
(optional) 2 tablespoons balsamic vinegar


Butter 9×13-inch baking dish.
Mix together softened cream cheese and strawberry preserves until combined well.
Build 8 sandwiches by spreading about 2 tablespoons of cream cheese/preserve mixture between 2 slices, repeat. Lay sandwiches flat in baking dish, or arrange to fit best in baking dish being used.
In a large bowl, whisk together eggs, cream, milk, zest, juice, vanilla, cinnamon, sugar and salt. Pour mixture over cream cheese sandwiches, making sure all are covered evenly with the milk-egg mixture. Gently press each sandwich down to soak up mixture. Cover and refrigerate overnight, or for at least 4 hours.
Strawberry Topping: Prepare by blending together butter, sugar, cinnamon, vanilla and salt. Add in oatmeal and strawberries, mix until incorporated, cover and refrigerate until ready to use.
When ready to bake, preheat oven to 350 degrees F.
Spread strawberry topping evenly over top and bake for 30-45 minutes, until puffed and lightly golden. Serve with fresh sliced strawberries, Strawberry Syrup (see below), and/or whipped cream.
Strawberry Syrup: Combine ingredients and warm over medium in small saucepan. Stir until smooth. Serve warm or refrigerate covered until ready to serve.

Enjoy! 🙂


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