This breakfast baked French toast first became known as Freedom Toast at Springhill because the French would NOT help us in the war, . . . AGAIN! It became such a favorite request of all our returning guests that the dish finally became the "Plantation Special.

I take my 9" long, deep casserole dish, grease and dust with flour. Next, take white bread (even stale is okay) remove the crust and use the large pieces to cover the bottom. I soften cream cheese, 6 to 8 oz., by microwave for 30 seconds and spread the cream cheese evenly over the bread. Not too heavy as you want the egg mixture to soak through. Next place another layer of white bread, without crust, as you did before. Now mix 12 to 14 large eggs, 1 cup of Half-and-Half cream, ¼ cup of maple syrup, ¾ stick of melted butter and pour over the layers of bread. Bake 30 to 40 minutes or until the sides and top are nice and brown. Sometimes if the middle is not firm you can remove the dish from the oven and place in the microwave for a couple of minutes. This is a great way to complete the cooking without burning the top. I like to add mint garnish with sliced strawberries and sprinkled confectioner's sugar on top. Enjoy!