Print It
South Haven Stuffed French Toast with fruit topping
From DUTCH COLONIAL INN BED AND BREAKFAST
Ingredients
- 1 loaf or more French bread
- 8 oz cream cheese (I use low-fat)
- 16 eggs, beaten
- 3 cups cream/milk ( I use 1 ½ cups ½% low fat milk and 1 ½ non-dairy creamer)
- 1 cup maple syrup
- ¾ stick melted butter
Directions
Spray well a 9x13 glass dish. (Dish should have high sides.) Put ½ of bread which has been cubed into the dish. Slice the cream cheese and layer over the bread. Cover with remaining bread cubes. Melt butter and pour on cubed bread. Whisk eggs, cream/milk and maple syrup. Pour over the bread mixture. Press bread down to make sure it is completely soaked. Cover and refrigerate overnight. Bake at 350 degrees – confection oven or 375 degrees reg. bake for 20 minutes, cover (loosely) with foil and reduce heat to 300 – confection oven or 325 – reg. bake and bake 45-55 minutes more. Let stand for 20 minutes before serving.
(When I serve it, I cut in 15 pieces, put on platter and sprinkle with powdered sugar. I serve the fruit topping in a bowl and I also serve syrup and people can choose which to use.)
Blueberry topping _ I make it like a fresh blueberry pie. DELICIOUS! If I serve strawberry topping, I make it with jello as for a fresh strawberry pie. This can be made ahead and frozen. Or…….you can always use “Thank You” pie filling and add the fresh fruit.
Place glass dish on cookie sheet while baking because alittle butter will probably go over.
