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Stuffed French Toast Strada/A Longaberger Recipe Recipe

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This recipe for Stuffed French Toast Strada/A Longaberger Recipe, by , is from WYOMING WILD!-COOKS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mrs. Denise Byrnes
Added: Monday, June 8, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 - 1 lb. loaf French Bread
1 - 8 oz. package Philadelphia Cream Cheese (cubed)
2 1/2 cups milk
8 eggs
6 tablespoons butter or margarine, melted
1/4 cup maple syrup

Directions:
Directions:
Cut french bread into cubes (should yield about 12 cups). Spray 9 x 13 baking dish with Pam or use other shortening. Arrange 1/2 of the bread cubes to fill the bottom of the dish. Top with the cubed cream cheese and then with the remaining French bread. In blender or bowl (I just mix in the bowl) combine the eggs, milk, melted butter, and syrup. Pour this mixture evenly over the dish making sure all of the bread is moistened. Lightly press layers down to fully moisten. Cover and refrigerate for at least two hours and up to 24 hours. (I do it overnight.) Bake uncovered at 325 for about 35 to 40 minutes until center is set and edges are brown. Let stand for ten minutes before serving with warm maple syrup.

Personal Notes:
Personal Notes:
This is a delicious brunch recipe and just perfect for holidays and when hosting overnight guests.

 

 

 

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