Thursday, November 20, 2008

You'll thank me for this...

I am going to share a secret with you. The BEST thing to make for a holiday breakfast.
It's my family's stuffed french toast recipe. I don't know where it came from (if you recognize it and know the source - let me know!) but it's been a tradition in our family for years.

Prep this the night before, let it sit in the fridge overnight. The next morning, pop it in the oven to cook while you open presents or recover from turkey and definitely eat it to fortify yourself before you hit the shops (or the slopes).

And no nuts in this recipe, and I suspect it wouldn't be hard to make dairy free or wheat free. I know I have at least one friend who would be able to do it if it can be done.

Here's the recipe:

Stuffed French Toast
12 slices (basically a loaf) texas toast, cubed
8 oz. block of cream cheese, cubed
12 eggs
1 cup whole milk
1/2 cup maple syrup (don't be cheap - use the good stuff)

Grease a large baking dish. Use a big one, around 12x13. Put a layer of bread cubes (half of what you have) on the bottom of the dish, making sure the bottom of the dish is covered, but not packed - you want it snug, but not crammed together. Now place a layer of the cream cheese over the bread layer, and finish it off with the rest of the bread.

Mix the eggs, milk and maple syrup together. Add a dash or two of cinnamon if you're feeling wild and crazy. Pour over the bread and cream cheese layers - you might have extra liquid depending on how big your eggs are. Cover the dish with plastic wrap (when i do this, I kind of push down on the bread to make sure all the pieces are soaking up the egg mixture). Refrigerate overnight.

In the morning, preheat your oven to 350F. Uncover and bake casserole for 45 minutes to an hour until it's nice and golden brown on top.

Serve with warm maple syrup, a dash of powdered sugar and a few berries.

Oh and it's low calorie, sure it is.

You're welcome :)

1 comment:

Elaine said...

This is so good we make it too. Before we found out about our allergies, I used to make it with a loaf of cinnamon bread, oh it is yummy.