Let me just start out by telling you that this recipe is neither healthy, nor cheap. It is, however, positively FABULOUS and a great recipe for feeding guests when they spend the night since it’s made the day before.
You will need:
- 16 oz of store bought bread ( or about 1-1/2 lbs homemade whole-wheat, eyeball it)
- 1 stick butter, melted
- 1-1/2 c half-and-half (or milk, any kind will do)
- 1/4 c REAL maple syrup (NO SUBSTITUTIONS!!)
- 10 eggs
- 1 block of cream cheese (8 oz)
- fruit, optional
Cut your bread into cubes, crust on or off is your preference. We prefer to use all of it. Place half of the cubes into a greased 9×13 baking dish. Cut the cream cheese into cubes and scatter over the top of the bread cubes.
You can add small or chopped up fruit here if you would like. Berries, especially Blueberries, work well. We are thinking of trying apples in the fall. Place the rest of the bread cubes on top.
In a mixing bowl, beat the eggs. Add the maple syrup, half-and-half, and melted butter. Mix well and then pour over bread cubes, taking special care to get the corners (crunchy corners aren’t as good). I take a piece of plastic wrap, parchment paper, etc. and use it to push the bread into the mix so that it soaks up all the milk/egg mixture.
Place in fridge overnight. The next day, preheat oven to 450. Cook casserole for 40-45 minutes or until GBD (Golden Brown & Delicious).
Serve with pancake syrup.
Makes 12 servings with sides or 6-8 on its own.
This post is/will be linked to Tempt My Tummy Tuesday at Blessed With Grace, Tasty Tuesday at Balancing Beauty & Bedlam, Works for Me Wednesday at We are THAT Family, Ultimate Recipe Swap at Life As Mom and