- Yield: 12 servings
- Prep: 20 mins
- Cook: 30 mins
- Baked French Toast:
- 1-- (16-ounce) loaf King's Hawaiian Sweet Bread, cut into 1-inch cubes
- 1-- (8-ounce) package cream cheese, softened
- 5large eggs
- 3cups milk
- 1/2cup maple syrup
- 1teaspoon vanilla
- 1/4teaspoon salt
- 1teaspoon cinnamon
- Fresh Berry Compote:
- 2-1/2cup fresh sliced strawberries
- 1cup fresh blueberries
- 1/4cup orange marmalade, melted
- -- Powdered sugar, for garnish
To prepare French Toast, preheat oven to 350F.
Place bread cubes into greased 9x13x2-inch pan. Set aside.
Using an electric mixer, beat cream cheese until fluffy.
With mixer still running, add eggs, one at a time. Scrape down sides of the bowl with a rubber spatula after each addition; mix until fully incorporated.
Slowly mix in milk, then remaining ingredients until blended. Pour over bread.
Press bread into liquid to ensure it is covered with mixture.
Cover and refrigerate overnight.
Bake uncovered for 30-35 minutes or until a knife inserted in center comes out clean.
To prepare the compote, gently mix together ingredients for fruit compote until well combined.
Cut French toast into 6 large rectangles. Cut each rectangle diagonally in half to form a triangle.
Ladle fruit over each piece, dust with powdered sugar and serve.
blog comments powered by
Nutritional Info *per serving
- Calories 330
- Glycemic Load 0
- Fat 14g
- Saturated Fat 6g
- Polyunsaturated Fat 1.5g
- Monounsaturated Fat 4g
- Cholesterol 115mg
- Sodium 260mg
- Potassium 270mg
- Carbohydrate 43g
- Fiber 2g
- Sugars 23g
- Protein 10g
- Trans Fat 0.5g
- Vitamin A 8%
- Vitamin C 35%
- Calcium 15%
- Iron 10%