'Tis the season for sharing - and eating! I want to share a YUMMY French Toast Casserole that I have made in the past. It was served to us at Bed and Breakfast in Pennsylvania many years ago and is really REALLY good! ( I tweeked it a bit, over the years, and everyone loves it!) I'm sorry, but I don't have a picture of it. My sister-in-law asked me for the recipe, so I thought I would share it with you too!
Overnight FRENCH TOAST CASSEROLE
9 x 13" glass pan Oven 330 degrees for 50-55mins
(1) lg loaf of cinnamon raisin bread, cut into 1x1" squares -enough to fill the pan to the top
(2) 8oz pkgs of cream cheese -softened
(1 1/2) sticks of butter
(1) Cup Maple Syrup (divided )
(10) Large Eggs
(2 3/4) Cups Half and Half
(2) teaspoons vanilla
Cinnamon Sugar *made with 1 Tablespoon cinnamon & 3/4 C white sugar
Spray glass pan very well with cooking spray. Mix cream cheese, butter and 1/2 C of the maple syrup until smooth. Place 1/2 of the cut bread into the prepared pan. Drop, by spoonfuls, half of the cream cheese mixture over the bread and sprinkle with half of the cinnamon sugar. Cover with the remaining cut bread, and drop the remaining cream cheese mixture over the 2nd bread layer -being careful not to place it on top of the mixture you dropped on the first layer. Mix the eggs, vanilla, remaining 1/2 C maple syrup and half and half together and pour over ingredients in the pan. Sprinkle with the remaining cinnamon sugar. Cover and refrigerate over night - at least 7-8 hrs. Bake uncovered 330 degrees for 50 -55 mins. Enjoy with extra maple syrup.
Wishing you and your family a very Merry Christmas!
((Hugs)) ~ Sherri