April 11, 2010

STUFFED FRENCH TOAST


 
12 slices butter bread; without crust & cut in cubes
2 (8 oz.) Philadelphia cream cheese, cut in cubes
10 lg. brown eggs, whipped
2 c. milk
1/3 c. maple syrup
1/3 c. brown sugar, raw
1/2 tsp. cinnamon
Powdered confectioner's sugar
1/4 stick butter melted, optional
 
First spray 9 x 13 inch Pyrex dish with Pam. Spread 6 slices of bread in bottom of dish, then spread the cream cheese over the bread. Then layer the other 6 slices of bread on top of cream cheese. Next spread the raw brown sugar on top of bread. Next mix the eggs and milk together until whipped together. Then pour over the bread and cream cheese. Next pour the maple syrup over mixture. Sprinkle with cinnamon. Place wax paper over mixture and refrigerate overnight.Next morning place prepared dish in a preheated 375 degree oven for 45 minutes. When cooked remove from oven and serve with buttered hot maple syrup or sprinkle with confectioner's sugar. Serves 8 (1 serving each).

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