1 loaf of stale thick sliced bread
2 Cups fresh Bobalu strawberries, sliced
1/2 Cup heavy cream
2 Cup milk
2 Tbsp sugar
8 large eggs
1/4 Tsp vanilla extract
1/8 Tsp salt
If you are baking this dish right away, preheat the oven to 375°. Grease or spray a 9 x 13 baking dish. Arrange the bread slices in the baking pan. Tuck strawberries slices between and around the bread.
Whisk together the eggs, cream, milk, sugar, vanilla extract, and salt until well combined. Pour the egg mixture over the bread slices, to coat. Most of the mix will be absorbed by the bread but it’s okay if a little is in the bottom of the pan. Press down on the top of the bread to help the egg absorb. Let the egg mixture absorb into the bread for 15 – 20 minutes. Bake on the center rack of the oven for 45 -55 minutes until the bread is firm when gently pressed and the top is crispy and golden. If it feels soft, keep baking, checking every 5 minutes until done. Serve with extra berries, whipped cream and strawberry syrup.
f you are making this the night before, cover the pan with plastic wrap and store it in the refrigerator for up to 12 hours. Let the pan stand on the counter while you are heating the oven to 375°.