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.
1 pound of French bread
8 ounce package cream cheese, cubed
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.