A subscriber of mine sent this recipe to me last Yom Kippur. It really does make me so happy when people contribute, it just sometimes takes a while for me to get around to posting it. I do try to cook everything that I post when possible but it’s not always possible. I never did get to post it because by the time I got it, holiday was over , I plan on trying this one this year in addition to my other Baked French Toast. ( which is tried and true) I haven’t as of yet made it, but am fairly confident that it is very good. Thanks Irene, and apparently it hails from Sally Jesse Raphael of all people! It looks super easy and not a lot of ingredients at all!
Ingredients:
1 loaf white bread, cubed
8 oz. cream cheese , cut into cubes and softened
1 dozen eggs, beaten
1/2 cup maple syrup
1 cup milk ( I wouldn’t use skim) use skim plus if you must
Directions:
The night before ,( spray with Pam) an 11 x 13 baking dish. Line the pan with 1/2 the bread cubes, layer all of the cream cheese on top , add remaining bread cubes. Pour Egg, Syrup and Milk mixture over the bread . Cover and refrigerate overnight.
Next day bake before serving in an uncovered oven at 350 degrees for about 45 minutes till lightly golden in color.
Enjoy!
Cooking with Candi 