French Toast Casserole
This casserole should be prepared the night before as a breakfast or brunch dish. No thought whatsoever should be given to calorie count. This is as rich as food gets.
Enjoy. – ~m
1 Large loaf of French bread cut into 1” cubes
8oz cream cheese (do not soften), cut into 24 cubes (a bit of math, as well)
10 eggs, beaten (not stirred)
½ cup of maple syrup
1 tsp of vanilla extract
1 ½ cups light cream (or half and half if you decide to wimp out)
8 tbls of butter, melted (alright, let's just call it a stick)
fresh blueberries, raspberries or maple syrup etc….
Cover the bottom of a 9 x 13 pan with half of the cubed bread. Add the cubed cream cheese, and top with the remainder of the bread. Press down firmly on the top layer of bread. Beat together the remaining ingredients
(except the blueberries!!!) in a large bowl. I use a mixer.
Pour the mixture on top of the bread and cream cheese, making sure that all of the bread is partially submerged into the liquid. Cover the entire pan with aluminum foil and refrigerate over night.
Remove foil and bake at 350 degrees for 40-45 minutes.
Top with blueberries, maple syrup or whatever floats your Holiday boat.