- 16-20 slices of French toast*, prepared, chilled, and cubed
- 16 ounces cream cheese, cubed
- 12 ounces fresh cranberries
- 1 cup water
- 1 cup sugar
- Pancake syrup
Bring water and sugar to a boil. Add cranberries, and boil for 10 minutes, stirring occasionally. Meanwhile, spray a 6-quart crock pot. Layer 1/2 of the French toast cubes and then 8 ounces of the cream cheese cubes. Drizzle with syrup. Layer the rest of the French toast cubes and the other 8 ounces of cream cheese cubes. Pour cranberry mixture on top. Put the crock pot on the lowest setting. Within an hour, the cream cheese should be softened. Stir gently. Drizzle again with syrup if it looks too dry.
Serve warm with extra syrup, if desired. This recipe would likely work with other fruits or special syrups.
*French toast can be from any recipe, such as sandwich bread, milk, egg, vanilla, and cinnamon.