1 container (8 oz) pineapple cream cheese spread
1 loaf (1 lb) French bread (about 18 inches long), cut into 24 (3/4-inch-thick) slices
4 eggs
1 cup milk
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tablespoons butter or margarine, melted
Topping:
3 cups fresh strawberries
1 cup fresh blueberries
1/4 cup sugar
2 tablespoons amaretto, if desired
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan. In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight. Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight. Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown. Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.