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Maple French Toast Casserole Recipe

Maple French Toast Casserole Recipe

When I first served this to family visiting from California, they all wanted the recipe. I'd never had so many compliments on my cooking before! The recipe was originally from my grandmother, given to me on my wedding day.—Melissa Faye Paxton, Clifton Forge, Virginia
TOTAL TIME: Prep: 15 min. + chilling Bake: 45 min. YIELD:6 servings

Ingredients

  • 7 cups cubed French bread
  • 1/2 cup golden raisins
  • 1 package (3 ounces) cream cheese, softened
  • 1 cup warm heavy whipping cream (70° to 80°)
  • 1/4 cup maple syrup
  • 6 eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • Additional maple syrup

Directions

  • 1. Place bread in a greased 2-qt. baking dish; press down gently. Sprinkle with raisins. In a small bowl, beat cream cheese until fluffy. Gradually beat in whipping cream and syrup; mix well. Whisk together the eggs, vanilla, cinnamon and salt; add to cream cheese mixture.
  • 2. Pour evenly over bread; lightly press bread into egg mixture with a spatula. Cover; refrigerate for 8 hours or overnight.
  • 3. Remove from the refrigerator 30 minutes before baking. Cover and bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until center is set and the top is golden brown. Serve with syrup. Yield: 6 servings.

Nutritional Facts

1 serving (1 cup) equals 442 calories, 26 g fat (14 g saturated fat), 283 mg cholesterol, 392 mg sodium, 41 g carbohydrate, 1 g fiber, 12 g protein.

Reviews for Maple French Toast Casserole

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MY REVIEW
Reviewed May. 24, 2014

"Delicious! Even after I lightened it up a bit with whole grain bread and fat free cream cheese. Definately a keeper!"

MY REVIEW
Reviewed Dec. 28, 2011

"Great recipe. Made this up Christmas Eve for Christmas breakfast and it was a hit. Made a hectic Christmas morning a lot easier."

MY REVIEW
Reviewed Mar. 8, 2011

"I served this recipe to six lovely and talented collegiates staying with us last weekend. It went over very well. I also changed the recipe a bit by adding the extra cream cheese and next time I think I would also increase the liquid just a bit. Other than that, I found it very tasty and will add this to my "company for breakfast" recipes!!!!"

MY REVIEW
Reviewed Jan. 24, 2011

"This is very good. Mixes up quickly, smells wonderful and was enjoyed by all when I took it into the office. It's a keeper!"

MY REVIEW
Reviewed Oct. 19, 2010

"AWESOME!!! The Best ever!! Served it to company and they ALL loved it! Said it tasted just like their Mother's!!"

MY REVIEW
Reviewed Aug. 27, 2010

"My family of five LOVED this recipe and now cheer every time I make it."

MY REVIEW
Reviewed Aug. 30, 2008

"I've made this twice & received rave reviews each time. I did double the cream cheese the second time. It seemed to make it more moist. I think it would also be good to sprinkle cinn & sugar on top prior to baking."

MY REVIEW
Reviewed Jan. 5, 2008

"This seems like a bread pudding...not that there's anything wrong with that! Sounds delicious!"

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