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Jack's Stuffed French Toast presented by Quigley's Log Home B&B
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1 Loaf (1 pound) cubed French bread
1-8 oz. pkg. cubed cream cheese
8 eggs
2 1/2 c. milk
6 T. melted oleo
1/4 c. maple syrup
Chopped pecans (optional)
Spray 9x13 pan with Pam. Put 1/2 of bread cubes in pan, top with cream cheese cubes and remaining bread cubes.
Mix eggs, milk, butter, & syrup. Pour evenly over bread cubes. Use spatula to lightly press down and moisten all bread.
Cover with plastic wrap - refrigerate overnight. Preheat oven to 325 degrees and bake 40-45 minutes.
Let stand 10 minutes before serving.
Syrup:
1 c. sugar
8 tsp. cornstarch
1 tsp. cinnamon
2 Tbsp. lemon juice
2 c. apple juice
4 Tbsp. oleo
In small saucepan stir together sugar, cornstarch, and cinnamon. Stir in lemon juice and apple juice.
Cook over medium heat until thick. Cook 2 minutes longer. Stir in butter and serve. Can be made ahead.
Serve with meat and fruit garnish. Yummy! Syrup is good on ice cream too!
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Quigley's Log Home B&B
Hudson, Michigan
A beautiful, rustic log home where you can truly enjoy a natural, relaxing country atmosphere.
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Click here for pictures and information about the inn.
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More Quigley's Log Home B&B Recipes:
Choyce's Buttermilk Cinnamon Bread
| Choyce's Au Gratin Pineapple
| Choyce's Reese's Brownie Bites
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More Recipes
French Toast
| Other Desserts
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