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.


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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