| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | French | 8 | Servings | |
INGREDIENTS
| 16 | sl | Loaf french bread; cubed |
| 6 | oz | Cream cheese; cubed |
| 4 | tb | Maple syrup; divided |
| 2 | c | Milk |
| 12 | Eggs |
INSTRUCTIONS
Spray 9" x 13" casserole dish with Pam or other vegetable spray. Put one layer of bread in casserole dish. Layer cubed cream cheese on top of bread and add the second layer of bread. Pour 2 tablespoons maple syrup over layered bread and cream cheese. Beat eggs, maple syrup, and milk. Pour egg, milk and maple syrup mixture over bread and press bread into egg mixture with spatula. Sprinkle with nutmeg, cover with plastic wrap and refrigerate overnight. Preheat oven to 350° and bake on center rack for 45 minutes or until toothpick comes out clean. Place aluminum foil over top during last 10 minutes if top becomes brown. Yield: 8 servings Tip: Serve with pure maple syrup Note: Our ghosts sometimes help in the preparation of breakfast! This recipe furnished by the innkeepers at Longdale Inn. Recipe by: Longdale Inn, Clifton Forge, Virginia Posted to MC-Recipe Digest by [email protected] on Feb 13, 1998
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