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| STUFFED FRENCH TOAST STRATA presented by Primrose House Gift Shop & Guest Cottage | Email this page to a Friend |
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1 pound of French bread
8 ounce package cream cheese, cubed 8 eggs 2 1/2 cups milk, cream or half and half. 6 tablespoons butter or margarine, melted 1/4 cup maple syrup 1 teaspoon cinnamon Cut French bread loaf into cubes (About 12 cups bread cubes) Grease a 13x9 inch baking pan. To Assemble: In the prepared pan place half of the bread cubes. Top with the cream cheese cubes and then the remaining bread cubes. With a blender or mixing bowl with a rotary beater, mix together the eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour the egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes. Makes 6-8 servings. Note: May add blueberries after the cream cheese and serve with blueberry syrup.
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Primrose House Gift Shop & Guest Cottage
Dayton, Virginia Quiet and private Victorian Guest Cottage located in the heart of the Shenandoah Valley in historic Dayton. |
 Click here for pictures and information about the inn. |
| More Primrose House Gift Shop & Guest Cottage Recipes: HASH BROWN CASSEROLE | PASTRIES | SAUSAGE HASH | COFFEE CAKE | |
French Toast | Other Breakfast Recipes