My dear friend Suzanne fixed this for our Quilt Guild Retreat this past month. It was Fabulous! I use that word a lot but it really was.
My children love French toast and so do I. I may post how they make that but here is how we adapted Suzanne's recipe and made it our own.
4-6 sliced of whole wheat bread cubed or torn in chunks
1 pkg 8 oz cream cheese (optional)
6 eggs
1 cup milk
sprinkle of cinnamon and/or nutmeg
pinch of salt
brown sugar or Sucanat
Butter a 9"x9" baking dish
Place half the cubed bread in the dish.
Cut the cream cheese over the bread.
Cover with remaining bread cubes.
Mix eggs, milk, salt, and cinnamon or nutmeg together in a blender.
Pour over bread.
Sprinkle the top of the bread mixture with Sucanat or brown sugar.
Cover with plastic wrap or foil and refrigerate overnight.
In he morning, preheat the oven to 350 deg F.
Bake for 45 - 60 minutes.
Serve warm with maple syrup, powdered sugar or just the way it is.
Oh my goodness! I am SOOOOO making that for dinner tonight! Thanks so much for the great recipe!~~~XXOO, Beth
ReplyDeleteI could have used this a few years ago. One of my seminary students wanted stuffed french toast for their birthday breakfast. I could have used this recipe.
ReplyDeleteI like the adaptation, I think one pkg. of cream chees is plenty and it need more spice from the original.
ReplyDeleteYou realize this is just bread pudding, right? Not that there's anything wrong with that! I LOVE bread pudding!
ReplyDeleteI actually thought of bread pudding the first time I tried this. My bread pudding is a lot sweeter and harder to make. This is a great substitute.
ReplyDelete