Strawberry Caramel French Toast



Ingredients:

Prepare ahead . . . bake just before serving.

1/2 cup margarine or butter
1 cup light brown sugar
1 (16 oz.) loaf French Bread
4 eggs
1 cup milk
1 (8 oz.) pkg. cream cheese, softened
12 tbsp. strawberry jam
2 tbsp. sugar
1/2 tsp. ground cinnamon
1 lb. strawberries, sliced (2 1/2 cups)
1/4 cup sugar
1 tub Crystal Light Lemonade Powder
4 cups water
2 tbsp. cornstarch

Method:
In small saucepan, combine margarine and brown sugar; heat to boiling. Pour into a 9 x 13" glass baking dish. Remove 1" from each end of French bread loaf; slice into 24 equal slices. Beat eggs and milk until smooth. Using tongs, quickly dip 12 slices of bread into egg mixture; arrange in single layer over brown sugar mixture. Spread cream cheese evenly over bread slices in pan. Spread 1 tbsp. strawberry jam over cream cheese. Dip remaining bread slices in egg mixture; arrange over jam layer. Slowly pour remaining egg mixture over bread slices. Combine 2 tbsp. sugar and cinnamon; sprinkle evenly over French bread. Refrigerate, covered, several hrs. or overnight.

Bake, uncovered, in a preheated 350° oven until browned (30-40 min.).Meanwhile combine sliced strawberries and 1/4 cup sugar. In pitcher, combine lemonade powder with water until smooth. In small saucepan, combine 1 1/2 cups lemonade mixture with cornstarch. Bring to a boil, stirring constantly; boil and stir 1 min.To Serve: Stir strawberries and juice into lemonade mixture. With spatula, remove each serving to dinner plate. Top with strawberry-lemonade mixture , dividing evenly.

Serves 12.