Just Gotta Share…

Every year around the holidays I try to infuse a new recipe or two into the mix of traditional dishes served. I usually put on a big breakfast for both Thanksgiving and Christmas mornings. Then, I move on to getting the main event dinner into the oven. This recipe is one that I found and made last year during the holidays. It was a hit! I also made a delicious quiche and some Cotswold cheese toasties…all were new recipes to me that have now become requested favorites. I can’t wait to get into the kitchen and make them again this year! Enjoy!!

French Toast Casserole

1      (1-lb) loaf French Bread, cubed (1½ inches)

1      (8-oz) pkg cream cheese, cubed

8      eggs

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.

My notes:

• 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