| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
French |
Breakfast |
8 |
Servings |
INGREDIENTS
| 12 |
c |
Bread cubes |
| 8 |
oz |
Cream cheese cubed |
| 8 |
|
Egg |
| 2 1/2 |
c |
Milk |
| 6 |
tb |
Margarine |
| 1/4 |
c |
Maple syrup |
INSTRUCTIONS
Grease a 3 quart rectangular baking dish. Place half of the bread cubes in
the dish. Top with cream cheese cubes and remaining bread cubes. Combine
eggs, milk, melted margarine or butter, and maple syrup in a blender
container or mixing bowl. Process or beat with a rotary beater until well
combined. Pour egg mixture evenly over the bread and cheese cubes. Using a
spatula, lightly press layers down to moisten. Cover with plastic wrap and
refrigerate for 2 to 24 hours. Remove plastic wrap from baking dish. Bake,
uncovered, in a 325 oven for 35 to 40 minutes or until center appears set
and the edges are lightly golden. Let stand about 10 minutes before
serving. Serve with syrup. Makes 6 to 8 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Forbidden fruits create many jams”