Spangler House B&B

Recipe

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.

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