The 4th of July is next week. Can you believe it?
In honor of the upcoming holiday I wanted to share one of my favorite breakfast recipes, and that is saying something, because I LOVE breakfast. In fact breakfast food is my favorite type of food. I’ll eat it for breakfast, lunch, dinner and snacks in between.
I first tried this recipe many years ago, and it has become a family favorite. There is something about the mixture of fruit, creaminess and amaretto. I guarantee the amaretto flavoring makes this recipe complete. The recipe says the amaretto is optional – I do not agree with that statement whatsoever.
I like to call this Patriotic French toast because it is just perfect for the 4th of July with it’s red, white and blue colors.
I decided to try something new for this post and include a video of me preparing the recipe to show you how very easy it is to make. It was fun to do, but I’m certainly no TV star (though when we talked about how it will be on Youtube I instantly became famous in my daughter’s eyes – and really who would I rather impress than her.)
So without further ado here is Patriotic French Toast.
- 8 oz. cream cheese (softened)
- 16 oz can crushed pineapple
- 1 loaf (1 lb) French bread, cut into 16-24 (3/4 inch thick) slices
- 4 eggs
- 1 cup milk (we substitute unsweetened plain almond milk due to dairy intolerances in my house)
- ½ cup sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
- 2 Tbl butter (melted)
- 3 cups fresh strawberries
- 2-3 Tbl amaretto (optional – but I don’t think so)
- 1 cup fresh blueberries
- Mix together pineapple and cream cheese (to eliminate this step you can choose to purchase pineapple cream cheese – but I think that is more difficult to find in the store than a block of cream cheese and crushed pineapple)
- In 13 x 9 inch baking dish lay out 8-12 bread slices. They should fit tightly in the baking dish. It’s sort of like playing Tetris.
- Spray baking dish with cooking spray. Spread about 2 tablespoons cream cheese mixture on each of the bread slices in the baking dish. Place remaining bread slices on top to make 8-12 sandwiches, depending on what fit in your dish.
- In medium bowl beat eggs. Add milk, ¼ cup sugar, salt and cinnamon. Beat well. Pour over sandwiches in baking dish. Let stand at room temperature for 5 minutes. Turn sandwiches over. Cover and refrigerate 8 hours or overnight.
- Slice 1 cup of strawberries (refrigerate remaining berries). In nonmetal bowl, gently stir together sliced strawberries, ¼ cup sugar and the amaretto. Cover, refrigerate about 8 hours or overnight.
- Heat oven to 400F. Uncover baking dish and drizzle sandwiches with melted butter. Bake 25-30 minutes or until golden brown.
- Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture. Mix lightly. Serve French toast with berry topping.
I hope your family loves it as much as mine does.
Now go and wow everyone at your next party with your Patriotic French Toast.
If you are interested in any of the bowls that you saw in the video, there is a link below to each of them.
I absolutely love them all.
The OXO bowls are great for mixing especially because they have a rubber bottom which keeps them in place. The Zak bowls come in many sizes and are good for prep work, mixing and serving. I love to use them for parties to put food out in. The smaller set has been used for many a taco bar in my house. Please note that the Zak bowls can break if they are dropped on a hard surface.
This recipe is not something I created. It was originally from a cooking magazine that I read years ago. I have tried to track down who created the recipe, but I have been unable to do so.