Overnight Maple French Toast

weekend cooker's Note:

a nice breakfast cooked overnight ready for the next morning.

• Total Time: 55 mins
• Prep Time: 25 mins
• Cook Time: 30 mins

Ingredients:

Serves: 6

Yield: 1.0 casserole

• 7 cups small cubed French bread , bottom crusts removed
• 1 cup chopped pecans
• 1 (3 ounce) package cream cheese , softened
• 5 tablespoons sugar
• 1 (8 ounce) carton whipping cream
• 2⁄3; cup maple syrup
• 6 eggs , slightly beaten
• 2 teaspoons vanilla
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• additional maple syrup , if needed

Directions:

1. Place cubed bread in a greased 9x13 inch baking dish, and gently press down. Sprinkle with pecans.
2. In a large mixing bowl, beat cream cheese, and sugar until fluffy and gradually mix in whipping cream, and syrup.
3. In a separate large mixing bowl, whisk together eggs, vanilla, cinnamon, and salt, and fold into the cream cheese-whipping cream mixture.
4. Very slowly, pour mixture, evenly over the bread.
5. Cover and refrigerate overnight.
6. Remove from refrigerator 30 minutes before baking.
7. Bake covered at 350 degrees, for 30 minutes, or until center is set, and top is golden brown.
8. Cut into squares, and serve with maple syrup.

Reviews

[Crafty Lady 13]

Very easy to make, and I love the fact that you put it together the night before. I couldn't find French bread, so I used Italian bread and left the crust on. The next morning I was treated to a lovely breakfast, and all I had to do was pop it in the oven. Made for Top Favorites of 2009 Tag Game.

[Sydney Mike]

I substituted a nutty & dense whole grain bread for the French bread in this recipe, & left the crusts on because we like it that way! Other than that, however, I followed the recipe right on down & we had a really great tasting breakfast! Those who don't use a pure maple syrup, really don't know what they're missing! This is definitely a keeper recipe! [Tagged & made in Please Review My Recipe]

[Sam #3]

Very good! Ya don't wanna look at the nutritional label though lol I did as another reviewer suggested and cooked it at 375F for the whole 30 minutes. Would deff make this again!