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Stuffed French Toast 16 slices white or cinnamon bread, crusts removed, quartered 1 package (8-ounces) cream cheese, cut into cubes 1 dozen large eggs 2 cups milk 1/3-cup pure maple syrup (plus more for passing) Put half of the bread in 13- by 9-inch baking pan. Top with cream cheese and remaining bread. Whisk together eggs, milk and syrup in large bowl. Pour mixture over bread. Cover pan with aluminium foil; refrigerate overnight. Heat oven to 375 degrees F (180 C). Remove foil, bake until golden brown, 45 minutes. Serve warm with extra syrup at your taste. Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@... |