1 (16 oz) loaf French bread
8 oz cream cheese with pineapple
4 eggs (beaten)
1 cup milk
1/4 cup sugar
1/2 tsp vanilla
2 T butter (melted)
Spray a 9×13 inch pan. Spread about 1 T cream cheese on 12 bread slices. Top with remaining slices to make 12 sandwiches. Put sandwiches in baking dish.
Combine eggs, milk, sugar and vanilla. Pour over sandwiches and let stand 5 minutes then turn over.
Cover and refrigerate 8 hours or overnight.
Topping –
1 quart fresh cut-up strawberries
1/2 cup sugar
2 T Amaretto or Irish creme liqueur
Combine ingredients and refrigerate 8 hours or overnight.
To serve, put melted butter over sandwiches and bake uncovered at 400 degrees for 25-30 minutes.
Serve french toast with strawberry topping.
