This recipe was given to me by my friend Dale. Dale hosts a Christmas brunch every year for her friends and every year I look forward to her Baked French Toast. I love cinnamon and I love French toast and this recipe combines them along with cream cheese and maple syrup – what is there not to love?! You prepare this dish the night before and bake it in the morning, so there is not a lot of work in the morning and you have a great and tasty breakfast.
Last week I hosted a team dinner for the CHS Girls Varsity Volleyball team and I made them “Breakfast for Dinner.” Pasta is a very popular team dinner meal, so my daughter and I decided to try something different. I made this french toast along with my , bacon, pancakes and fruit salad. See enclosed picture of the Volleyball team enjoying their breakfast/dinner. Do you ever serve “Breakfast for Dinner” in your house?
Baked French Toast freezes very well so it also makes a great, quick meal or snack. It can be thawed in the microwave, 2 pieces of bread at half power for 30 seconds at a time until thawed. I like to then reheat it in the oven or toaster oven because I like it a little crunchy on the edges, but it can be reheated in the microwave as well. If you choose microwave, set on high for 30 seconds until it reaches your desired temperature. Be careful not to overheat in the microwave or it will get chewy. So reheat slowly.
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Ingredients
12 slices of white bread
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12 oz whipped cream cheese – room temperature.
1 tbsp. sugar
½ tbsp. cinnamon
8 eggs
½ cup maple syrup
½ milk
Grease a 13x9 baking dish.
In a small bowl or cup, mix the sugar and cinnamon and set aside. Spread the cream cheese on all 12 slices of bread and put 6 slices down in the baking dish to make the first layer. Sprinkle the bread with ½ of the cinnamon and sugar mixture. Place the other 6 slices on top of the first 6 slice to make the second layer. Sprinkle with the cinnamon and sugar mixture – you may not need all of this mixture.
Mix together the 8 eggs, 1/2 cup of maple syrup, 1/2 cup milk. Beat the mixture and evenly pour over the top of the bread.
Cover the dish tightly and store overnight in the refridgerator.
The next morning, or 6-8 hours later if you are making this for dinner, preheat the oven to 350 - bake 30 - 40 minutes uncovered, until bread is slightly puffy.
Serve with additional maple syrup.
