Stuffed French Toast

• Vegetarian

• Refrigerated

  • 12 Eggs

• Condiments

  • 3/4 cup Syrup

• Baking & Spices

  • 1 Cinnamon
  • 1 tbsp Vanilla

• Bread & Baked Goods

  • 1 I loaf of bread

• Dairy

  • 1 8oz. package Cream cheese
  • 2 cups Milk

Found on createdby-diane.com

Ingredients

• I loaf of bread,(I often use wheat, today I used white. remove crus
• 1 dozen eggs
• 2 cups milk
• 1 T vanilla
• ¾ cup syrup
• 1 8oz. package cream cheese
• cinnamon

Directions

• Dice the bread into cubes, place half on the diced bread in a buttered 9x13 pan. Dice cream cheese into cubes, yes its a little messy. Once cut you can break into pieces off of the knife and place on top of half the bread creating the first layer in bottom of pan. Repeat with another layer of bread and cream cheese.
• Mix eggs, vanilla, syrup, and milk together. Pour over top of bread and cream cheese evenly. Dust top with cinnamon. Cover and place in refrigerator over night, the bread will soak up the egg mixture and bake up fluffy in the morning.
• The next morning bake at 350 for at till center is cooked. Often it takes over an hour. I usually get impatient and put the temperature up to 400 after the first hour to speed it up, and I always hope it doesnt burn the bottom. I think I will now plan an hour and a half baking time at 350.