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Stuffed French Toast presented by Glenelly Inn & Cottages
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1 loaf Egg Bread (Challah) or King Hawaiian (Kristi's tweaks: Blueberry Bread; Cinnamon Streusel Bread; Cranberry-Walnut Bread)
8 - 9 eggs
8 oz. cream cheese
1-1/2 cup half & half or milk (Kristi's tweak: cream)
1/4 maple syrup (Kristi's tweak with the blueberries: 1/2 cup lemon yogurt)
6 Tbsp. melted butter
Fruit for some of Kristi's versions: 1 cup blueberries (fresh or frozen); 1 apple chopped in chunks and sautéed in butter and cinnamon; 1 cup fresh cranberries.
Cube bread and layer 1/2 in 9 x 13" butter coated baking dish.
Cut cream cheese into 16 squares and scatter across bread. Cover with remaining bread cubes.
Spread fruit evenly over bread mix if you are using it.
Mix eggs, milk, syrup and butter. Pour over bread and press down to soak up egg mix.
Cover and refrigerate overnight. Bake at 375 degrees for 40 - 50 minutes, until puffed & golden.
Serve with warm syrup or Apple Cider Sauce.
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Glenelly Inn & Cottages
Glen Ellen, California
A Sonoma Wine Country Retreat - superior ambiance, breakfasts, spa services, garden hot tub.
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Click here for pictures and information about the inn.
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More Glenelly Inn & Cottages Recipes:
Salsa Jack Souffle
| Apple Cider Sauce
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More Recipes
French Toast
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