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Stuffed French Toast Recipe

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This recipe for Stuffed French Toast, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Deborah Smith
Added: Saturday, May 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1-lb loaf firm white sandwich bread
8 oz pkg cream cheese
12 large eggs
1 1/2 c milk
1/3 c pure maple syrup

Directions:
Directions:
Butter a 9x13" baking dish. Cut bread into cubes. Spread half the bread in pan. Cut cream cheese into small cubes and sprinkle half over bread in pan. Repeat layers with remaining bread and cream cheese. Whisk eggs, milk and maple syrup in lg. bowl. Pour over bread, cover pan and refrigerate overnight. Bake uncovered in a 350 over for 30-40 min, until knife inserted in the middle comes out clean. Let stand 15 min before serving. Serve with warm maple syrup.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
I cut this recipe out of a 1993 Ladies' Home Journal. It's great when you have company for breakfast or need to bring something to a brunch.

 

 

 

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