Berries ’n Cream French Toast Casserole

Preheat oven to 350ºF.

Arrange baguette slices side by side in a loaf size baking dish. Set aside.

Add eggs, milk, sugar and cream cheese to a large glass bowl and beat mix using an electric hand mixer (or blender!) until there are no cream cheese chunks left. Pour cream and milk mixture over the french baguette slices.

Slice extra large strawberries lengthwise, discarding the uneven-sized ends. Depending on the size of your strawberries, you may need to use anywhere from 3 to 5 strawberries. Place sliced strawberries in between every other baguette slice. Any leftover strawberries may be placed in the ‘front roll’ or in back of the baguette slices. Scatter in the blueberries and raspberries.

Bake for 35 minutes or until baguette starts to turn golden brown, and cream and egg batter is cooked (no longer runny). Sprinkle with confectioning sugar and serve hot, topped with fresh berries and syrup.