Strawberries and Cream French Toast Bake

A perfect dish for Mother's Day...which is this Sunday...so easy the kids could make this with a little help from Dad....

Perfect because strawberries are in season AND a serving will only cost you 5 points+! 

I would be so happy if someone in my family made me something like this for breakfast on Sunday! :)))

Be sure to use day old french or Italian bread for this casserole....it will really soak up the egg mixture and leave you with a nice crunchy exterior and a soft and custardy inside.  It is best to put it all together and let it sit in the fridge overnight...but if you don't have enough time to do that, at least an hour will work too!  Just make sure the egg has almost all absorbed into the bread cubes.  I used strawberries, because they are in season, reasonably priced, and plentiful right now...but this recipe would be great with blueberries or peaches too!

So print off a copy of the recipe and leave it in a conspicuous place for your family to find....maybe they will get the hint!

Strawberries and Cream French Toast Bake

from the kitchen of MKA

Printable Recipe

Servings - 6   Serving Size - 1/6 of casserole   Points Plus per serving - 5 points+

Calories - 197,   Total Fat - 7.9,   Carb. - 23.1,   Protein - 8.7g,   Fiber - 1.2g

1 cup skim milk

1/4 cup fat free half and half

3 large eggs

2 tsp. pure vanilla extract

2 TBS. honey

1/4 tsp. ground cinnamon

pinch of salt

1/2 loaf day old French baguette, cubed ( approx. 4 cups)

4 oz. 1/3 reduced fat cream cheese, cubed

1 cup diced fresh strawberries

2 TBS. strawberry all fruit spread ( such as Smucker's simply fruit) 

powdered sugar for dusting ( if desired) 

1. Combine milk, half and half, eggs, vanilla honey, salt and cinnamon in a large bowl.  Whip well with whisk to incorporate all the ingredients.  

2.  Gently combine the diced strawberries with the fruit spread in a small bowl.  

3.  Add the bread cubes to the egg mixture and stir to coat.  Gently fold in the cream cheese cubes and the strawberry mixture.  Pour into 8" x 8" glass baking dish that has been coated with cooking spray.  Cover with foil and allow to sit in fridge for at least one hour or overnight.  

4. Preheat oven to 350 degrees F.  Bake casserole with foil cover on for 25 minutes.  Remove foil cover and continue to bake for an additional 20 - 25 minutes or until set and golden brown.  Garnish with extra fresh sliced strawberries and a dusting of powdered sugar, if desired.  Allow to cool for 10 minutes, then cut into 6 servings. 

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Again, I apologize for being MIA this week.  I have so much going on in my life right now....blogging has been put on the back burner for awhile.  I hope to get back to regular posting and reading soon!  

We have made plans to go out to eat for Mother's Day this year.  This way, both my husbands family and my family can enjoy the day together.  I think, though, I could fit this french toast casserole into my day somewhere!  lol  It is really delicious.  I am anxious to try it with other fruits as well.  How about you?  Do you have any plans for Mother's Day?  

Some other recipes that would be perfect to make for Mom this Sunday are....

"Cake Doughnut" Mini Muffins - 2p+

Easy Cheese Danish - 4p+

From Scratch Cinnamon Rolls - 9p+

HG's Eggs benechick - 6p+

Lightened Up Classic Quiche Lorraine - 7p+

This post is being shared with
Full Plate Thursday @ Miz Helen's Country Cottage 
Recipes I Can't Wait to Try @ At Home With Haley 
It's a Keeper Thursday
Foodie Friday @ Little Brick Ranch