One thing I love about going back to Nebraska is trying some of the recipes my sister has cooked up. Jenny has good taste in food and always makes enough to feed a crowd. This is one recipe I brought back and was eager to try out, now that maple syrup season is in full swing. This can be prepared in the crockpot or oven, halved, or baked in two separate pans if you want to freeze and save one for later. Regardless, it's delicious!
12 slices white, home style cut bread, cut into 1 inch cubes, divided (I didn't have any on hand, so I made some soft french bread and used it instead)
2 (8 oz) packages cream cheese, cubed
1 1/2 cup sliced strawberries, fresh or frozen
1/3 cup maple syrup
1 cup sugar
1 cup water
2 Tablespoons cornstarch
1 cup strawberries, fresh or frozen
1 Tablespoon butter
Generously grease a 9x13 inch baking pan. Spread half of the bread on the bottom, then top with the cream cheese cubes and the strawberries. Top with remaining bread. Whisk together the eggs and the maple syrup until well incorporated. Cover with aluminum foil and bake for half an hour at 350F. Uncover and bake another half an hour or until the top is golden brown and the eggs are set. Meanwhile, make the strawberry sauce by combining the sugar, water, and cornstarch in a saucepan Cook over medium heat until thick, about five minutes. Add strawberries and cook another ten minutes or until strawberries are soft. Add butter and stir to melt. Blend with an immersion blender until desired thickness. Serve over French toast.
For crockpot, grease and put the ingredients in the same order. Turn on low for 7 to 8 hours and breakfast will be ready when you wake!