"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 Casserole, by Renita VanZee, is from Brumbaugh Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 loaf bread, unsliced 8 oz. cream cheese 12 eggs 2 c. milk 1/2 c. maple syrup 1 tsp. cinnamon 1/2 tsp. nutmeg
Cube bread into approximately 1/2 to 1" pieces. Put 1 layer of bread cubes in greased 9x13 pan. Layer small slices of cream cheese on first layer of bread. Add second layer of bread. Beat eggs; add milk and syrup. Pour over bread. Sprinkle with cinnamon and nutmeg. Cover and refrigerate overnight. Bake, covered for 40 minutes at 375º. Uncover last 5 minutes to slightly brown top.
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