French Toast Casserole
18 slices (one full loaf) of French Bread, cubed (I get the kind in a brown bag at HEB)
12 Eggs
12 ounces Cream Cheese, cubed
1 1/4 cup Milk
3/4 cup Maple Syrup (plus more for serving)
Dash of Cinnamon
Splash of Vanilla Extract
Powdered Sugar
Place half of bread cubes in a greased 9x12 casserole dish. Add cubed cream cheese and top with remaining half of bread.
In bowl whisk eggs, milk and maple syrup, cinnamon and vanilla. Pour over bread and cream cheese.
Cover dish with lid or foil. Place in refrigerator over night.
Remove from refrigerator about 30 minutes prior to baking.
Bake covered at 350 degrees for 30 minutes. Uncover and continue to bake for approximately 20 - 25 minutes or until desired appearance. Sprinkle with powdered sugar. Serve warm with maple syrup.
18 slices (one full loaf) of French Bread, cubed (I get the kind in a brown bag at HEB)
12 Eggs
12 ounces Cream Cheese, cubed
1 1/4 cup Milk
3/4 cup Maple Syrup (plus more for serving)
Dash of Cinnamon
Splash of Vanilla Extract
Powdered Sugar
Place half of bread cubes in a greased 9x12 casserole dish. Add cubed cream cheese and top with remaining half of bread.
In bowl whisk eggs, milk and maple syrup, cinnamon and vanilla. Pour over bread and cream cheese.
Cover dish with lid or foil. Place in refrigerator over night.
Remove from refrigerator about 30 minutes prior to baking.
Bake covered at 350 degrees for 30 minutes. Uncover and continue to bake for approximately 20 - 25 minutes or until desired appearance. Sprinkle with powdered sugar. Serve warm with maple syrup.
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