Julie Smith's French Toast Strata
Yield
6 servingsPrep
10 minCook
40 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
french bread
|
*
|
| 8 | ounces |
cream cheese
cubed |
|
| 8 | large |
eggs
|
|
| 2 ½ | cups |
milk
|
|
| 6 | tablespoons |
margarine
melted |
|
| ¼ | cup |
maple syrup
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | loaf |
french bread
|
*
|
| 231.2 | ml/g |
cream cheese
cubed |
|
| 8 | large |
eggs
|
|
| 591 | ml |
milk
|
|
| 9E+1 | ml |
margarine
melted |
|
| 59 | ml |
maple syrup
|
|
Directions
Cut French bread in cubes.
Place half of bread cubes in bottom of a greased 3-quart casserole dish.
Sprinkle cubed cream cheese on bread.
Add remaining bread cubes.
In a large bowl, beat until well blended the eggs, milk, melted margarine or butter and maple syrup.
Pour mixture over bread cubes and press down with a spatula.
Cover with plastic wrap.
Refrigerate for 2 to 24 hours.
Remove wrap and bake at 325 degrees for 35 to 40 minutes.
Let stand for 10 minutes before serving. Serve with hot butter syrup.
