1/20/07

Baked and Stuffed French Toast

Baked and Stuffed French Toast

Serves: 6

8 oz. plain cream cheese, softened
1 large loaf French Bread – sliced into 22-24 slices, each approximately 1/2" thick
2 Tbsp butter
10 large eggs
1-1/2 cup whole milk
2 Tbsp vanilla extract
1/4 cup maple syrup
1 tsp cinnamon
1/4 cup confectioner’s sugar

Grease a 9 x 13 inch baking dish with the butter. Lay half of the bread slices in the baking dish, overlapping them if necessary.

In a medium bowl combine the cream cheese, maple syrup and cinnamon. Using a spatula spread the cream cheese mixture on one side of the remaining bread slices. Lay those slice on top of the ones in the baking dish, cheese side down.

Whisk eggs, milk and vanilla together in a large bowl. Pour egg mixture over bread making sure all of the bread gets coated. Cover tightly with plastic wrap and refrigerate overnight.

Preheat oven to 350 degrees. Uncover bread and bake for 1 hour.

Sprinkle with confectioner’s sugar and serve hot with warm maple syrup or sliced fruit.

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