Preheat oven to 350°F. Prepare the Almond Crème Cake according to
directions on the box using milk, eggs and oil. Allow to cool fully and
cut into roughly 1-inch cubes.
In a greased 9 x3 baking dish, layer cake cubes, cream cheese cubes, berries, about three layers using all of these ingredients.
In a large bowl, whisk together eggs, half & half, cinnamon and
vanilla; pour mixture evenly over layered French Toast in baking dish.
Cover with aluminum foil and refrigerate 4 hours or up to overnight.
Preheat oven to 425°F. Remove foil and bake about 30 or until the top is
golden brown, and a toothpick inserted in the center comes out clean.
Cool 5 minutes; cut into slices and serve with maple or fruit syrup and whipped cream, if desired
I love a good fruit bar, and this Bourbon Vanilla Almond cookie bar mix makes a delightful, thin bar with a pretty dusting of powdered sugar. Much easier than scratch, and just as good!
