Baked French Toast with Berry Compote

Baked French Toast:

1 16-ounce loaf King’s Hawaiian Bread cut into 1-inch cubes
1 8-ounce package cream cheese, softened
5 large eggs
3 cups milk
1/2 cup maple syrup
1 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon salt

Fresh Berry Compote:

2 1/2 cups fresh sliced strawberries
1 cup fresh blueberries
1/4 cup orange marmalade, melted

Preheat oven to 350 F. Place bread cubes into greased 9x13x2-inch pan. Using an electric mixer, beat cream cheese until fluffy. Add eggs, one at a time, and beat well. Mix in remaining ingredients until blended. Pour over bread. Press bread into liquid to ensure it is covered with mixture. Cover and refrigerate overnight. Bake uncovered for 30-35 minutes or until a knife inserted in center comes out clean. Meanwhile, gently fold together ingredients for fruit compote until well combined. Cut French toast into 6 large portions. Cut each rectangle diagonally in half to form a triangle. Ladle fruit over each piece. Sprinkle with powdered sugar, if desired.

Makes 12 servings.

Courtesy of ARA Content