Let's Cook! Stuffed French Toast

Do you any of you still have a major stockpile of cream cheese hanging out in your fridge? I sure do! Here's a yummy recipe to use up some of that cream cheese.

This is one of my favorite breakfast recipes to feed a crowd. First of all, you do all the messy prep work the night before so in the morning, all you have to do is pop it in the oven and everyone will sing your praises when the beautiful puffy creation comes out of your oven!

STUFFED FRENCH TOAST

12-16 slices bread with crust - White bread or fresh french bread works best

1 (8 oz.) pkg. cream cheese - I microwave mine so it's thin and easy to spread

1 doz. eggs

2 c. milk

1/3 c. maple syrup

ground cinnamon

Cut bread into cubes and place 1/2 in 9 x 13 inch casserole dish. Spread/pour cream cheese over top of bread already in the pan, add remaining bread. Whip eggs, milk and syrup together; pour over entire area. Sprinkle with cinnamon. Cover with plastic and let sit overnight in refrigerator. Remove plastic for baking. Bake at 375 degrees for 45 minutes. Let stand 5 minutes before serving. Serve with warm butter, maple syrup, and powdered sugar for sprinkling - yum!

 

Here are the ingredients I used:

I meant to snap a picture of it all ready to sit in the fridge overnight, but I forgot. And I also forgot to take a picture of it before I popped it in the oven the next morning! Imagine little pieces of bread and cream cheese floating around a soupy mixture of eggs, milk, & syrup.

Here it is fresh out of the oven, but not before a couple of eager beavers grabbed their share. I don't blame them.... it is that good.

A closer shot...

Enjoy!