Ingredients
1 small loaf French bread, sliced
8 oz. cream cheese
12 eggs
2 c. milk
1/4 c. maple syrup
about 2 Tbsp. cinnamon-sugar
Method
Sources
📖
RecipeNLG
dataset
📖
Gathered
web
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
1.5mm copper — ultimate thermal responsiveness for delicate sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
Black matte enamel interior — superior browning and self-basting lid
French copper — ultimate heat response, professional standard
1.5mm copper — ultimate thermal responsiveness for delicate sauces
You're reading one of recipes available free. Full library with Gastronome.
Grease an oblong baking dish. Remove the outer crust from bread slices and cut into bite size squares. Cut enough slices to cover the bottom of the baking dish. Cut cream cheese into small chunks and spread over the bread pieces. Place enough of the cut up bread pieces on top to cover cheese chunks. The dish should be full, but not overfull. (You may not necessarily use the entire loaf.) Combine eggs, milk, syrup and cinnamon-sugar; use wire whip until blended. Pour over bread and cheese. Cover and refrigerate overnight. Bake, uncovered, at 375° for 45 minutes. If toast browns too quickly, re-cover and continue baking.