| 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 SuzyWert@aol.com on Feb 13, 1998
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“Be Fishers of Men…. You catch ’em, He’ll Clean ’em.”