French Toast: Baked Cranberry Cream Cheese
Source: Taste of Home
Made Christmas 2016, loved by all.
Ingredients
- 12 c. (12-14 slices) cubed French bread (Breadsmith)
- 1 (8 oz. pkg.) cream cheese, cut in small cubes
- 14 oz. can whole-berry cranberry sauce
- 12 large eggs, lightly beaten
- 2 c. milk
- 1/3 c. maple syrup
- 2 t. ground cinnamon
- dash of nutmeg
- syrup for serving
Instructions
Arrange half of the bread cubes in a single layer in a greased 13 x 9-inch baking dish; top with cream cheese cubes and spoonfuls of cranberry sauce. Arrange remaining bread over the top.
In a large bowl, using an electric mixer on low, mix eggs, milk, syrup, cinnamon and nutmeg until blended. Pour over the top of the bread layers.
Refrigerate, covered, overnight.
In the morning, preheat oven to 350 degrees. Remove casserole from refrigerator while over heats.
Bake uncovered 1 hour and 20 minutes or until golden brown and a knife inserted near the center comes out clean. If top starts to get too brown after 50 minutes or so, lay a sheet of aluminum foil lightly over the top (do not seal).
Let stand for 10 minutes before serving.
Cut into squares and serve with syrup of your choice.
NOTE: Serves 12