Stuffed French Toast

Stuffed French Toast

This dish creates a delicious breakfast for that relaxed, day-off feeling.

Ingredients:

1 (1-pound) loaf unsliced French bread
1 (8-ounce) package cream cheese, cubed
8 eggs
2 1/2 cups milk, light cream or half-and-half
6 tablespoons butter or margarine, melted 
1/4 cup maple syrup

Directions:

Cut French bread loaf into cubes. (You should have about 12 cups bread cubes.) Grease a 13x9x2-inch baking dish. To assemble, in the prepared baking dish place half of the bread cubes. Top with cream cheese cubes, and then with the remaining bread cubes. In a blender container or a mixing bowl with a rotary beater, mix togerher egs, milk, melted butter or margarine, and maple syrup till well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, lightly press layers down to moisten. Cover with plactic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake in a 350o oven for 35 to 40 minuttes or till the center appears set and the edges are lightly golden. Let stand about 10 minutes before serving.

This recipe is from Country Accents January/February 1993.