Prep Time: 15mins. ❖ Cook Time: 45-55mins. ❖ Serves: 10-12

Vacation food has no fat or calories. And Dessert for Breakfast is a thing! Here we bring the tangy, creaminess of cheesecake to our Overnight French Toast. We like to top ours with fresh or lightly macerated strawberries. But whatever fruit you have on hand will work perfectly.

Ingredients:

  • 1 loaf sweet french bread, preferably day-old* (cubed or torn into 1” pieces)
  • 8 oz. cream cheese, room temperature
  • 1 Tbsp. sour cream
  • 1 tsp. lemon juice
  • 6 eggs
  • 2 C. milk
  • 1⁄4 C. brown sugar
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1⁄8 tsp. salt
  • 1⁄2 C. Dutch Crumble Topping (recipe below)


Directions:

Prepare a 9×13” baking dish (or 2 9” pie plates) with non-stick cooking spray. Lay bread cubes into dish is a layer. Don’t worry about being neat. 

In blender combine cream cheese, eggs, milks, sugar, cinnamon, vanilla extract and salt. Blend till thoroughly combined.

Pour mixture over bread. Cover with plastic wrap and rest in refrigerator overnight.

Preheat oven to 350º F. Remove wrap and bake for 45-55 minutes or until set.

Serve macerated strawberries and fresh whipped cream!

Dutch Crumble Topping

  • 1/4 C. brown sugar
  • 1/4 C. flour
  • 4 Tbsp. butter, melted
  • 1 tsp. cinnamon

In small bowl, combine all ingredients, stirring with a fork until small clumps form. Set aside until cool. Then mash with a fork to break up any large clumps.

Sweetened Strawberry Sauce

  • 1 pint fresh strawberries, hulled & diced
  • 2 Tbsp. sugar
  • pinch of salt
  • dash Grand Marnier (optional)

In a medium bowl combine strawberries and sugar. Lightly mash with a fork or potato masher. Set aside for at least an hour or overnight. – Who needs syrup!

*Cook’s Note: We like to use the sweet french bread from the bakery at your favorite grocery store. Alternatively, you can use buttermilk bread. 

Prep Time: 15mins. ❖ Cook Time: 45-55mins. ❖ Serves: 10-12

This dish is great to prepare the day before. Then bake the next morning. It fills your house with the smells of Southern Hospitality. It can be doctored any way you see fit and is equally good as a dessert.

Ingredients:

  • 1 loaf sweet french bread, preferably day-old* (cubed or torn into 1” pieces)
  • 1 medium sweet potato, cubed & roasted** 8 eggs
  • 2 C. milk
  • 1⁄4 C. white sugar
  • 1⁄4 C. brown sugar1⁄2 tsp. ginger
  • 1⁄2 tsp. nutmeg
  • 1⁄2 tsp. allspice
  • 1 tsp. cinnamon
  • 1 tsp. vanilla extract
  • 1⁄8 tsp. salt
  • 1⁄2 C. pecans (rough chopped, optional)


Directions:

Prepare a 9×13” baking dish (or 2 9” pie plates) with non-stick cooking spray. Lay bread cubes into dish is a layer. Don’t worry about being neat.

In blender combine sweet potato, eggs, milks, sugar, spices, vanilla extract and salt. Blend till thoroughly combined.

Pour mixture over bread. Cover with plastic wrap and rest in refrigerator overnight.

Preheat oven to 350º F. Remove wrap and bake for 45-55 minutes or until set.

Serve with hot blueberry compote and sour cream whipped topping!


Sour Cream Whipped Topping

  • 1⁄2 C. sour cream
  • 1⁄2 C. heavy whipping cream
  • 1⁄2 C. powdered sugar
  • 1⁄2 tsp. grated orange zest
  • 1⁄2 tsp. vanilla extract

In a medium bowl, sour cream and heavy whipping cream to soft peaks. Fold in remaining ingredients, whipping until thoroughly combined. Pipe onto pudding while hot so it melts. 


– Who needs syrup!

*Cook’s Note: We like to use the sweet french bread from the bakery at your favorite grocery store. Alternatively, you can use buttermilk bread. 

**Cube sweet potato, toss in olive oil and a pinch of salt, then roast in 350º oven for about an hour. Let cool completely before adding to mix.

Who says you can’t have pumpkin pie for breakfast!