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1
Preheat oven to 300*F.
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2
Remove crust from bottom of one round 16 ounce sourdough or whole grain bread loaf. Slice the bread horizontally in 3 equal round layers. Save the top layer for another use.
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3
Set aside remaining 2 bread portions. In a 2 quart square baking dish beat together the eggs, milk, sugar and vanila; set aside.
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4
In a large nonstick skillet or on a griddle, melt 1 tbls. butter over medium high heat. Dip the bottom slice from the loaf into the egg mixture; let bread soak about 1 minute each side. add soaked bread round to skillet. Decrease heat to medium. Cook about 5 minutes or until golden brown, then carefully turn bread slice once. Place on a baking sheet and keep warm in oven. Repeat with remaining 1 tbls. butter, second bread round, and egg mixture.
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5
Meanwhile, slice the strawberries and place in a large bowl.
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6
In a small saucepan melt the strawberry preserves; pour over berries and toss to coat. Set mixture aside.
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7
In a chilled mixing bowl combine whipping cream, whipped cream cheese, sugar, and vanilla. Beat until soft peaks form.
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8
Place bottom of bread loaf on a serving platter. Top with 1-2 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.
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9
Serve immediately.
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10
Pass remaining whipped cream mixture. Enjoy!
