Olallieberry Caramel French Toast

On a trip up to the Hearst Castle, we stayed at Cambria, a delightful little fishing community nearby. I picked up a local cookbook, and this recipe was the first one I tried. It is a FIVE-STAR keeper. Olallieberries (pronounced lolla-berries) are like blackberries, grown locally in Cambria. I didn’t have any preserves, so I just omitted them altogether. Substitute another preserve when you make it, as Olallieberries will most likely not be found in your grocery store. Without any fruit, it is a marvelous Caramel French Toast.  

1/2  cup  butter
2/3  cup   light brown sugar
4  lg  slices  sour dough bread
3   large  eggs
3/4  cup   whole milk
4-6  oz  cream cheese, softened
1/2  cup  Olallieberry preserves*
1  Tbs   sugar
1/2  tsp   cinnamon

In a small saucepan, combine butter and brown sugar; heat to boiling. Pour into a 9x9” baking dish (I used a Corning Ware oval baking dish), coated with Pam cooking spray.

Beat eggs and milk until smooth. Arrange a single layer of bread slices over the brown sugar mixture in baking dish.

Mix the cream cheese with preserves. Spread evenly over the slices of bread in pan. Top with another layer of bread slices. Slowly pour egg mixture over bread slices.

Combine the sugar and cinnamon; sprinkle over the top of bread slices.
Cover and refrigerate overnight.

Bake, uncovered, in a pre-heated 350° oven until browned, 30-40 minutes.

*Any flavor PRESERVES (not jam or jelly) can be substituted. Peach or blueberry would be excellent choices.

The original recipe called for French, Challah, or Texas Toast bread. I use sour dough for most French toasts. In my opinion, it just tastes better.