Strawberry Caramel French Toast
Prepare ahead . . . bake just before serving.
1/2 cup margarine or butter
1 cup light brown sugar
1 (16 oz.) loaf French Bread
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
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 ,