French Toast Bake
1 loaf brioche or challah
1 tub of Tillamook Seriously Strawberry Farmstyle Cream Cheese Spread
1 1/2 cups milk
1 tsp vanilla
1 tsp cinnamon
1 package of strawberries
For the crumble:
1/2 cup flour
1/2 cup brown or white sugar
4-6 tbsp Tillamook Salted Butter, softened
Cut and cube your bread, or simply tear into pieces. Day old bread is best but if it’s still soft, place in the oven for 10 minutes to remove a bit of moisture.
Grease your casserole dish with cooking spray. Layer bread, strawberries and dollops of Tillamook Seriously Strawberry Farmstyle Cream Cheese Spread in a casserole dish.
Mix eggs, milk, cinnamon and vanilla together and pour over bread mixture. Allow to soak in fridge up to 24 hours.
Preheat the oven to 375° F. Before baking, make the crumble topping: It’s just sugar mixed with cinnamon, flour, and Tillamook Salted Butter.
Cover and bake for 25 minutes, remove the foil, add crumble topping and bake another 20-25 minutes or until the French toast is a deep golden color.
Allow to cool and serve with whipped cream or syrup, or any other desired toppings.