Post by Karen W on Dec 31, 2009 21:01:58 GMT -5
This is what Pat and I are having for breakfast tomorrow.
16 oz loaf unsliced Italian bread (cubed with crusts on) we use 2 loaves of Pepperidge Farm Swirl bread
8 oz pkg cream cheese (cubed)
8 eggs
2 ½ cups light cream or Half & Half
6 TBSP melted butter
¼ cup maple syrup
Grease a 13"x9" baking dish. Place half the bread cubes on the bottom, then the cubed cream cheese and the remaining bread cubes.
Beat together -- eggs, milk, melted butter, syrup (we use a blender).
Pour egg mixture over all.
Press down bread so all is covered with egg mixture.
Cover with plastic wrap and refrigerate 2-24 hours (we freeze and thaw overnight in fridge).
Bake at 325°F. for 35-40 minutes (will stay warm in oven for a few hours) Serve with warm maple syrup
(We have halved the recipe and bake in an 8" square pan.)
Enjoy
Karen
16 oz loaf unsliced Italian bread (cubed with crusts on) we use 2 loaves of Pepperidge Farm Swirl bread
8 oz pkg cream cheese (cubed)
8 eggs
2 ½ cups light cream or Half & Half
6 TBSP melted butter
¼ cup maple syrup
Grease a 13"x9" baking dish. Place half the bread cubes on the bottom, then the cubed cream cheese and the remaining bread cubes.
Beat together -- eggs, milk, melted butter, syrup (we use a blender).
Pour egg mixture over all.
Press down bread so all is covered with egg mixture.
Cover with plastic wrap and refrigerate 2-24 hours (we freeze and thaw overnight in fridge).
Bake at 325°F. for 35-40 minutes (will stay warm in oven for a few hours) Serve with warm maple syrup
(We have halved the recipe and bake in an 8" square pan.)
Enjoy
Karen
