Spangler House B&B

Stuffed French Toast: Breakfast-Brunch

Servings: 6

Prep time:Over night

Ingredients:

• 

  12 1/2 Inch Slices of French Bread

• 

  8 oz Cream Cheese

• 

  1 1/2 cups Frozen Mixed Berries

• 

  1/4 cup Maple Syrup

• 

  4 tablespoons Wild Flower Honey

• 

  10 Eggs

• 

  1 1/2 cups Half & Half

• 

  8 tablespoons Melted Butter

• 

  pinch of Salt

Step 1:

Place six slices of french bread in a buttered casserole dish (should just fit). Fill any gaps with bread scraps. Top the bread with cream cheese and mixed berries. Add second layer of bread.

Step 2:

Mix two eggs with the maple syrup, honey and pinch of salt until well mixed. Add the remaining eggs and mix well. Stir the half & half and melted butter into the egg mixture. Slowly pour the mixture over the bread in the casserole dish. Cover and refrigerate over night.

Step 3:

Preheat oven to 350 degrees. Uncover and bake for 45 minutes or until giolden brown. Let the French toast rest for 5 - 10 minutes before cutting and serving. When plating shake powdered sugar on top of each slice of French toast.

Step 4:

Serve with bacon, ham or sausage.