Stillmeadow Stuffed French Toast
“This is an overnight recipe that allows us more time to spend with guests! It is excellent with fruit compote or with extra warmed syrup on the side.” — Stillmeadow Bed and Breakfast at Hampstead, Hampstead, New Hampshire
Yield: Serves 4 to 6.
Ingredients
- 12 to 16 slices raisin or cinnamon bread, depending on size
- 1/2 cup cream cheese, softened
- cinnamon-sugar mixture
- 8 eggs
- 1/2 cup milk or heavy cream
- 1/2 cup maple syrup
- confectioners’ sugar
Instructions
Grease or spray a 13×9-inch casserole dish (glass works best). Arrange a layer of bread slices on the bottom of the dish, covering completely. Spread each slice with a generous layer of cream cheese, then sprinkle liberally with cinnamon-sugar mixture. Top with the same arrangement of remaining bread slices.
In a large bowl, mix the eggs, milk or cream, and syrup, then pour over the bread. If it floats, push the bread down to immerse it in liquid. Cover with plastic wrap and refrigerate overnight.
Bake uncovered in a preheated 350˚F oven until golden and puffy, about 45 minutes. To serve, cut through bread slices diagonally, creating triangles. Sprinkle with confectioners’ sugar and serve while puffed.
Blueberry Compote
Ingredients
- 2 cups blueberries, fresh or frozen
- 1/4 cup sugar
- 1-1/4 teaspoons lemon juice
- 1 tablespoon cornstarch
Instructions
Blend the blueberries, sugar, lemon juice, and cornstarch together in a medium-size saucepan. Cook over low heat until thickened and serve warm.
