3 : oz Pkg. strawberry/banana jello
1 : c Boiling water
10 : oz Pkg. sliced strawberries
1 : Banana, mashed
8 : 3/4 oz Can crushed pineapple
3 : oz Cream cheese
1 : c Sour cream
1/2 : c Walnuts, chopped
1 : qt Strawberries
1 : qt Cherries
1 : Orange
Sugar : Sugar
4 : c Sliced fresh Strawberries
14 : oz Can Sweetened Condensed Milk
1/2 : c Heavy cream, whipped
12 : x Whole Strawberries to garnis
2 : tb Sugar
1/4 : c Lemon Juice
12 : x Dessert Crepes
2 : pk (1 lb) frozen sliced
0: Butter a 9 - inch square baking pan
1: Place half of the bread cubes in the botton of the pan
2: Scatter the cream cheese over the bread and top with blueberries
3: Top with remaining bread cubes
4: Mix together the eggs, maple syrup and milk
5: Pour the egg mixture over the bread mixture, making sure you wet the top layer of bread
6: Cover with foil and refrigerate overnight
7: Preheat oven to 350 degrees
8: Bake the French toast, covered with foil, for 30 minutes
9: Remove foil and bake an additional 30 minutes
10: Remove foil and bake an additional 30 minutes
11: Remove from oven and let stand 15 minutes before serving with Blueberry Syrup
12: NOTES : This was printed in the Oregonian's Food Day
13: We had it for Easter Brunch and it was fabulous!!! Recipe by: Hill House Deli & Cafe in Nehalem Posted to TNT Recipes Digest by Deborah Mundorff <dmundorf@qualcomm
14: com> on Apr 15, 1998