The Ellery House
Jim's Stuffed French Toast: Breakfast-Brunch
4 cups country French bread, cut into 3/4 inch cubes 6 oz. cream cheese, cut into 1/2 inch cubes 3 eggs (we use local farm fresh eggs from free range chickens) 1/2 cup half & half 1/8 cup real maple syrup 3 Tablespoons butter, melted Layer 1/2 cubes in bottom of 1 quart buttered casserole dish. Scatter cream cheese cubes evenly over bread cubes. Cover with remaining bread cubes. Mix eggs, half & half, maple syrup, and melted butter. Drizzle over bread/cream cheese mixture. Cover and refrigerate overnight. Preheat oven to 350 degrees. Bake uncovered for 45-50 minutes, until top cubes are golden brown. Serve with berry sauce and maple syrup.