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Oven Baked Monte Cristo Breakfast




Source of Recipe


Unknown


List of Ingredients




1 to 2 loaves firm bread
1 (8 oz.) cream cheese
10 large eggs
1/2 c. real maple syrup
1-1/2 c. half and half
1/2 c. any flavor seedless jam - do NOT use preserves or jelly)!
6 slices Canadian bacon, cooked
1 tsp. vanilla
Butter or margarine



Recipe



The night before: Grease a 9 x 13-inch baking dish with butter or margarine.
Remove crusts from bread and cut in cubes. Place in a closely-fitting single layer in the baking dish.
Pinch off marble-sized bits of cream cheese, evenly distributing them over the bread layer.
Dice the Canadian bacon and distribute it over the bread as well.
Melt the jam in the microwave until it is warm and fairly liquid. Do not boil it. Drizzle over the cream cheese/Canadian bacon.
Place a second layer of bread, cubed and closely fitted in the same way, over the cream cheese, etc., layer.
Beat the eggs until lemon-yellow and slightly frothy. Add the half and half, maple syrup and vanilla and stir until well blended. Pour this mixture over the bread layers. "Squish" it down into the bread with your hands. Cover tightly with plastic wrap and refrigerate overnight. (This can be refrigerated as much as three days before baking).
In the morning: Pre-heat oven to 375°. Remove plastic wrap and bake for 50 to 60 minutes until nicely browned on top. Slice and serve warm with more maple syrup, powered sugar, butter and/ or finely-chopped pecans.
NOTE: This recipe can be made "guilt-free" by substituting skim milk, margarine, and low or no-fat cream cheese.