- 30 to 36 Thin French bread or baguette slices
- 4 Ounces cream cheese
- 1 Cup strawberry preserves
- 8 eggs
- 1 1/2 Cup milk
- 1 8-ounce c an crushed pineapple, undrained
- 1/4 Cup orange juice
- 2 Teaspoons orange peel
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon salt
Heat oven to 350 degrees F.
Spread 1/2 of the bread slices with cream cheese and strawberry preserves and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9-inch glass baking dish.
Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1 hour or overnight.
Bake in center of oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 minutes.