French Toast Casserole
1 (1-lb) loaf French Bread, cubed (1½ inches)
1 (8-oz) pkg cream cheese, cubed
2 ½ cups whole milk
¾ cup sugar
6 tbsp butter, melted
¼ cup pure maple syrup
Spray 13x9-inch glass baking dish with cooking spray. Place half the bread in dish; sprinkle with cream cheese. Top with remaining bread. Whisk all remaining ingredients in large bowl; pour over bread, pressing on bread with spatula to soak up egg mixture. Cover and refrigerate overnight.
Heat oven to 350°. Bake, uncovered, 45 minutes or until lightly browned.
Serve with drizzle of maple syrup if desired.
- I make half batches in an 8-inch square baking dish that turn out fine.
- I used the Texas Toast that you can buy in the bread aisle. Haven’t tried it with the French bread yet.
- The first time I made it, I added a handful of craisins. Yum! The second time I made it with a few rounded spoonfuls of apricot preserves… delicious as well. The tart helps to cut some of the sweet richness. I’m thinking of trying a flavored syrup as well.
Be joyful at your Feast — you, your sons and daughters, your menservants and maidservants, and the Levites, the aliens, the fatherless, and the widows who live in your towns. — Deut. 16:14