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Baked french toast


12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
1 8-ounce package cream cheese, cut into 3/4-inch cubes
4 ounces of feta cheese
1 cup frozen spinach, well drained
1 onion, diced
1 tomato, seeds removed and diced
12 eggs
2 cups milk (I use cream)

Place half of the bread cubes over the bottom of a well-buttered 13x9x2 inch-backing dish. Sprinkle cheeses and vegetables over bread cubes. Top with remaining bread. Cream cheese can be melted in microwave and spread between layers of bread.

In a large mixing bowl, beat eggs with a rotary beater; beat in milk. Carefully pour egg mixture over the bread mixture. Cover and chill in the refrigerator 2-24 hours.

Bake, covered, in a 375* oven for 25 minutes. Uncover and bake about 25munutes more or till a knife inserted near the center comes out clean, and is puffed and golden brown. Let stand for 10 minutes before serving. Serve with salsa. Makes 8 servings.