"This yummy French toast casserole is a breeze to whip up the night before a busy morning," assures Cindy Steffen of Cedarburg, Wisconsin. "My family loves the richness it gets from cream cheese and maple syrup."
- 12 slices bread, cubed
- 1 package (8 ounces) cream cheese, cubed
- 8 eggs
- 1 cup milk
- 1/2 cup maple syrup
- Additional maple syrup
- Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking.
- Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup. Yield: 8 servings.
Originally published as Maple French Toast Bake in Quick Cooking January/February 2001, p38
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