"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for French Toast Breakfast Souffle, by Linda Edwards, is from Joanie's Friends and Family,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf french bread, cubed 2 8 oz. packages cream cheese 1 dozen eggs 2 cups milk 1 cup maple syrup cinnamon or nutmeg to taste Optional cubed ham, sausage or bacon
Preheat oven to 375º Cube the bread and the cream cheese. Put half the bread on a 9x13 pan then add the cubed creamed cheese. Put the remaining bread on top of the creamed cheese. Add the meat if you choose to on top of the cubed cheese. Mix the eggs well. Add the milk, syrup and spices then pour over the bread. Cover with plastic wrap and refrigerate overnight. Bake at 375 for 45 minutes or until the brown on top.
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