Strawberries and Cream French Toast Bake

Servings - 6   Serving Size - 1/6 of casserole   Points Plus per serving - 5 points+

Calories - 197,   Total Fat - 7.9,   Carb. - 23.1,   Protein - 8.7g,   Fiber - 1.2g

1 cup skim milk

1/4 cup fat free half and half

3 large eggs

2 tsp. pure vanilla extract

2 TBS. honey

1/4 tsp. ground cinnamon

pinch of salt

1/2 loaf day old French baguette, cubed ( approx. 4 cups)

4 oz. 1/3 reduced fat cream cheese, cubed

1 cup diced fresh strawberries

2 TBS. strawberry all fruit spread ( such as Smucker's simply fruit) 

powdered sugar for dusting ( if desired) 

1. Combine milk, half and half, eggs, vanilla honey, salt and cinnamon in a large bowl.  Whip well with whisk to incorporate all the ingredients.  

2.  Gently combine the diced strawberries with the fruit spread in a small bowl.  

3.  Add the bread cubes to the egg mixture and stir to coat.  Gently fold in the cream cheese cubes and the strawberry mixture.  Pour into 8" x 8" glass baking dish that has been coated with cooking spray.  Cover with foil and allow to sit in fridge for at least one hour or overnight.  

4. Preheat oven to 350 degrees F.  Bake casserole with foil cover on for 25 minutes.  Remove foil cover and continue to bake for an additional 20 - 25 minutes or until set and golden brown.  Garnish with extra fresh sliced strawberries and a dusting of powdered sugar, if desired.  Allow to cool for 10 minutes, then cut into 6 servings.