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    FRENCH TOAST CASSEROLE


    Source of Recipe


    Baltimore Jewish Times

    List of Ingredients





    1 loaf challah, torn in pieces (raisin challah also is fine)
    12 ounces cream cheese, softened
    8 jumbo eggs
    3/4 cup maple syrup
    2 cups milk
    1/2 cup sugar
    cinnamon
    warm maple syrup

    Recipe



    Place half of the challah pieces in a well-buttered 13-by-9-inch baking pan.
    Cube the cream cheese and arrange over challah. Top with remaining challah
    pieces. Beat eggs, 3/4 cup syrup, milk and sugar until well-blended. Pour
    over challah. Cover and refrigerate overnight. Before baking, preheat oven
    to 350 degrees and sprinkle with some cinnamon. Bake for 45-60 minutes until
    firm. Serve with warm maple syrup.
    Serves 12.
 

 

 

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