Eggnog Stuffed French Toast
Delicious make the night before French Toast!
Yield: Serves 8
Ingredients:
1 large loaf of firm white bread cut into cubes
6 oz of cream cheese cut into small cubes
8 large eggs ( I increase the eggs to 10 eggs if using milk and not eggnog)
2 cups Eggnog (you can also just use milk if you like)
1/4 cup real maple syrup
Directions:
Spray a 8×13 pan with Pam (or butter) then spread half the bread cubes on the bottom. Sprinkle half the cubes of cream cheese on top of the bread cubes. Repeat, layering the rest of the bread then the cream cheese.
Whisk the eggs, eggnog, and maple syrup together until smooth. Pour egg mixture over bread and cream cheese cubes and press down slightly to ensure all bread is soaking in the egg mixture. Cover and place in the fridge overnight.
In the morning, preheat oven to 350. Bake uncovered 30-40 minutes until center is just firm. Let the french toast stand 20 minutes then cut into squares and serve with warm maple syrup.
Makes 8 good sized servings!
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