Recipe: Baked Hawaiian French Toast with Fresh Berry Compote

Sounds fancy, right?  Couldn't be easier.  :o)  I instituted "Breakfast for Dinner Fridays" at our house because that's and EXTRAORDINARILY long work day for Erik, and who wouldn't want to head to their second job with a tummy full of warm breakfasty goodness?

The details:
16-18 oz. Hawaiian bread (either King's or Franz.  16 oz. is the round loaf, 18 oz. is a package of rolls)
8 oz. cream cheese, softened (very softened!)
5 eggs
3 cups milk
1/2 C. maple syrup (use real, otherwise it tastes too sweet)
1 tsp. vanilla
1/4 tsp. salt
1 tsp. cinnamon, OR nutmeg, OR cardamom (personal preference)

Tear bread into 1" pieces (if you're using the rolls, that's roughly quartering them).  Place in greased 9"x13" pan (glass is preferred).

Beat cream cheese with an electric mixer until fluffy.  Add eggs (one at a time, that's important!) and beat well.  Mix remaining ingredients until blended.  Pour over bread and refrigerate overnight. 
[Breakfast for Dinner Fridays note: any "overnight" refrigerated items means I make it in the morning, and let chill all day]

Bake uncovered at 350 degrees for 30-35 minutes...or until a knife inserted in the center comes out clean.  For me, that was closer to 45 minutes.  Allow to "rest" for 5 minutes.  I cut it into quarters, then the quarters into wedges.

While it's baking, make your berry compote!

The details:
4 total cups berries, your choice.  [I used strawberries, blueberries, and blackberries.  I'd stay away from raspberries, they will fall apart when mixed.]
1/2 cup orange marmalade, melted. [stir constantly over medium heat on stove top, it melts quickly, and if you've ever smelled burnt sugar, you'll realize why we don't microwave it!]


Fold together gently.  Allow to sit for AT LEAST 10 minutes. [The sugar in the marmalade will draw out the juices in the berries....delish!]

  Ta-da!  Would be a great brunch addition!