Friday’s Favorite: Recipe of the week

So this week was an adventurous one in the kitchen. I’ve been dreaming of making this recipe again. . . just gotta get back to the store for the goods.

French Toast Strata (courtesy of Owlhaven or Notes from the Trenches, I’m not sure who originated it)

1 pound of French bread

8 ounce package cream cheese, cubed

8 eggs

2 1/2 cups milk.

6 tablespoons butter, melted

1/4 cup maple syrup

1 teaspoon cinnamon

(I’d add in 2-3 apples too)

 

Cut French bread loaf into cubes (About 12 cups bread cubes) Grease a 13×9 inch baking pan.

 

To Assemble: In the prepared pan place half of the bread cubes. Top with the cream cheese cubes and then the remaining bread cubes.

 

With a blender or mixing bowl with a rotary beater, mix together the eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour the egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten.

 

Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes. Makes 6-8 servings.

 

Note: Original recipe says you can add blueberries after the cream cheese and serve with blueberry syrup, but I have been dreaming of trying this with apples baked in and homemade apple syrup.

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About jaimeanne

I'm me. Graphic designer extraordinaire, urban master teacher of social studies, former adjunct professor, high school principal, and now most importantly-- Mom to the cutest little girl ever. I try to live by the quote, "Work like you don't need money, Love like you've never been hurt, And dance like no one's watching." I believe in Christ, and sometimes I'm just trying to figure out what He wants me to do. This blog chronicles that journey.
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