Fat Momma's French ToastFrom DOWELL HOUSE C1870
From the kitchen of Dowell House c1870...a Bed & Breakfast
Spread each slice (at least 1" thick) of French Bread heavily with cream cheese and place with cream cheese side down, on sugar/butter/pecans mixture in baking dish.
Mix together milk, eggs, and vanilla. Pour over the bread in the dish. Sprinkle cinnamon and granulated sugar to taste on top.
Cover and refrigerate overnight. Next morning, bake in 375 degree oven for about 45-60 min until puffed and lightly browned. Remove from oven and cool slightly before serving. Dust lightly with confectioner's sugar and serve.
If you're really ambitious, (and careful) you can flip this over on a serving plate before dusting on the confectioner's sugar. Be careful of the hot syrup! I have also made this in individual ramekins and turned each over on a serving plate, which makes serving each person less messy (well, less messy at the table, anyway). Good accompaniments are fruit (preferably something like grapefruit which is a nice counterpoint to the rich sweetness) and sausage, bratwurst, or bacon. Orange juice and coffee round out this breakfast. This dish is a filling main dish which can be served as an egg, bread and milk serving. Variations include using maple syrup instead of corn syrup, and using 2 layers of bread in a deeper dish with the cream cheese layer and some type of fruit preserves (orange is good) in between the layers.
This breakfast is not for anyone on a serious diet or who has had a cholesterol warning from the doctor lately, but it is SINFULLY rich and comforting!