French Toast Birthday Cake

A great breakfast for a special day.


  • French toast:
  • 1 round 16oz. Loaf of sourdough bread
  • 3 large eggs
  • 2/3 cup milk
  • 1 tablespoon sugar
  • 1 tablespoon vanilla
  • 2 tablespoons separated into single tablespoon servings unsalted butter for frying french toast
  • Filling:
  • 3 cups fresh strawberries
  • 1/2 cup strawberry preserves
  • 1 cup whipping cream
  • 4 oz. Whipped cream cheese
  • 1 tablespoon sugar
  • 1/2 teaspoon vanilla


  • Preheat oven to 300°F.
  • Remove crust from bottom of one round 16-ounce sourdough or whole grain bread loaf (the better the bread, the better the meal). Slice bread horizontally in 3 equal round layers. Save top layer for another use (croutons?).
  • Set aside remaining 2 bread portions.
  • In a 2-quart square baking dish beat together 3 eggs, 2/3 cup milk, 1 tablespoon sugar, and 1 tablespoon vanilla; set aside. In a large nonstick skillet or a griddle melt 1 tablespoon butter over medium-high heat.
  • Dip the bottom slice from the loaf into egg mixture; let bread soak about 1 minute on each side. Add soaked bread round to skillet. Decrease heat to medium. Cook about 5 minutes or until golden brown; carefully turn bread slice once.
  • Place on a baking sheet and keep warm in oven. Repeat with 1 tablespoon butter, second bread round and egg mixture.
  • Meanwhile slice 3 cups fresh strawberries and place in a large bowl.
  • In a small saucepan melt ½ cup strawberry preserves; pour over berries and toss to coat. Set aside mixture.
  • In a chilled mixing bowl, combine 1 cup whipping cream, one-half an 8-ounce container whipped cream cheese (1/2 cup), 1 tablespoon sugar, and ½ teaspoon vanilla. Beat until soft peaks form.
  • Place bottom of bread loaf on a serving platter. Top with 1 to 2 cups of the strawberry mixture. Top with second bread round. Top with some of the whipped cream mixture and remaining strawberry mixture. Cut carefully into wedges. Serve immediately. Pass remaining whipped cream mixture.


Makes approx. 10 servings.