Try this if you are not concerned about calories-- Blueberry French Toast

My sister shared this recipe with me after she got it from the owners of a B&B she stayed at on her wedding night (yeah, too much information, eh?)

It's very good, but rich.

You can substitute other berries, if you like. We have always made it with blueberry. I am thinking apple pie filling would also be good.

Also note, it does need to refrigerated the night before.

Cook Time: 55 minutes

Ingredients:

• 12 slices white bread, you can remove the crusts if you want.
• 2 packages (16 ounces total) cream cheese (you can use reduced fat, but not non fat)
• 2 cup fresh or frozen blueberries, thawed
• 12 eggs
• 2 cups milk
• 1/3 cup maple syrup
• optional: bit of cinnamon sprinkled on top (that was our addition, not what the B&B did, so it's up to you.
• Sauce:
• 1/2 cup sugar
• 1 tablespoon cornstarch
• 1/2 cup water
• 2 cups fresh or frozen blueberries
• 1 tablespoon butter
• 1 tablespoon of lemon zest

Preparation:

Cut bread into 1-in cubes; place half in a greased 13- x 9-i x 2-inch baking dish. Cut cream cheese into 1-inch cubes; place over bread. Top with blueberries and remaining bread. In a large bowl, beat eggs. Whisk in milk and syrup, blending well. Pour egg mixture over bread mixture. Cover and chill 8 hours or overnight. Remove from refrigerator 30 minutes before baking. Cover with foil and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes more or until golden brown and the center is set.
In a saucepan, combine sugar and cornstarch; add water. Bring to a boil over medium heat; boil for 3 minutes, stirring constantly. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve sauce with French toast.
Serves 6 to 8

around here, french toast means bread coated with an egg-based batter, fried on a cast-iron surface on both sides. it's different from regular toast, which is bread toasted in a toaster until toasted............
 
  what you describe sounds more like a strata............ but not even remotely resembling french toast.

It sure sounds good to me though . Thanks analei.

There are many recipes in my cookbooks for "Baked French Toast".  Sometimes, the recipe calls for the  bread to be cubed and other times the bread is left in slices.  It is still called baked  French toast.

Here is just one of dozens of sites that have these recipes online.

http://www.bbonline.com/recipe/frenchtoast.html

I think this recipe from Ina Garten fits the category.
 
Croissant Bread Pudding
Ingredients:

3 extra-large whole eggs
8 extra-large egg yolks
5 cups half-and-half
1 1/2 cups sugar
1 1/2 teaspoons pure vanilla extract
6 croissants, preferably stale, sliced horizontally
1 cup raisins

Preheat the oven to 350 degrees F.
Preparation:
In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Serves 8 to 10

Marzit: I agree with you. However, this is what they called it. Yet, I am with you about the name and cooking method!!


Wookman: Thanks. It is delish.

Graymo: Smiles. I wonder if the B and B people get together and share their recipes and then claim it's their own special one. Yes, we have done it in the whole slices as well. It depends on how you want it. But, yeah, i have found dozens on that variation! Thank you.

Porkbeaks: Oh.....my...i was salivating again. That sounds sooooo rich and decadent. I might use blueberries in my rendition of it. Smiles. I am not too crazy about raisins. Thank you for sharing that!

I don't care what ya call it. That there sure sounds GOOD!