The Mainstay Inn
Bed and Breakfast

Cape May, New Jersey

Specialty Recipe

Stuffed French Toast
with Strawberry Sauce

The French bread must be prepared the night before, then baked just before serving time.

Ingredients

8 ounces cream cheese

1 loaf (1-1/2 pounds) firm white bread, cut into 16 one-inch slices

10 eggs

1-1/2 cups half & half

1/4 cup maple syrup

1/2 cup butter, melted (1/4 pound)

Strawberry Sauce

2 cups fresh strawberries (1 pint)

2 cups strawberry preserves

Grease a 13 x 9 x 2-inch baking dish. Spread the cream cheese over half the bread slices. Cover with the remaining slices to make sandwiches. Remove the crusts and cut into 1-inch cubes. Place in the prepared baking dish. Mix the eggs, cream, maple syrup, and melted butter until well blended. Pour evenly over the bread; press the bread down so it soaks up the egg mixture. Cover and refrigerate for at least 8 hours or overnight.

Preheat the oven to 350 degrees and bake for 40-50 minutes or until lightly browned. Meanwhile, make the sauce. heat the strawberries and strawberry preserved in a a saucepan, stirring gently, until the preserves have melted. Cut the French toast into squares and serve warm with strawberry sauce.

Serves: 8 to 10, with 3-1/2 cups strawberry sauce.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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