"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Baked Stuffed French Toast Recipe

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This recipe for Baked Stuffed French Toast, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Susan Darrington
Added: Friday, September 21, 2007


1 loaf of French bread,
12 large eggs
cut into 18 slices*
2 cups milk
1 8-ounce cream cheese,
1/3 cup maple syrup
cut into slices
Dash of cinnamon

Place 9 bread slices in a single layer in the bottom of a greased 9x13 pan. Top with cream cheese slices. Place remaining bread slices on top of the cream cheese. Whisk together eggs, milk, syrup, and cinnamon. Pour over bread slices. Cover and place in refrigerator.

In the morning, remove from refrigerator, uncover and allow to stand at room temperature for 30 minutes before baking.

Bake at 350 for 45 minutes, covering with foil the last 20 minutes to prevent excessive browning. Serve with syrup on the side.

* Albertsons makes wheat French bread that works well.




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