Triple Strawberries and Cream French Toast Casserole

• 12 slices day-old French bread (1 inch thick slices)
• 6 ounces light cream cheese
• 12 cup low-sugar strawberry jam
• 4 large eggs
• 2 cups milk
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 cups sliced fresh strawberries
• 1 cup strawberry syrup
• whipped cream

1. Remove crusts from bread; spread one side of 6 bread slices with 1 tablespoon cream cheese.
2. Equally divide and spread jam on one side of remaining bread slices.
3. Lightly press cream cheese and jam slices together to seal.
4. Place sandwiches in a greased 9 x 13 inch baking pan, completely filling pan.
5. In a bowl, whisk together the eggs, milk, sugar, and salt; pour half of the egg mixture over sandwiches.
6. Cover and refrigerate at least 2 hours or overnight (cover and refrigerate the reserved egg mixture as well).
7. Remove from refrigerator and carefully turn sandwiches over; pour remaining egg mixture over top.
8. Bring to room temperature, about 30 minutes.
9. Bake, uncovered, in a 350 oven for 35-40 minutes, or until golden brown.
10. Cut into squares and serve with sliced strawberries, syrup, and a dollop of whipped cream.

bread, light cream cheese, lowsugar, eggs, milk, sugar, salt, fresh strawberries, strawberry syrup, whipped cream

Taken from www.food.com/recipe/triple-strawberries-and-cream-french-toast-casserole-431927 (may not work)