Hello all I have a great way to use up a lot of eggs and it taste amazing too. I even took this to the Teacher Appreciation Day at school. I was giving this recipe back when I was 19-20 years old while I was working at the hospital in Virginia Beach on the third floor which was a satellite unit for Children's Hospital of the Kings Daughters. I worked with a wonderful day nurse Dee Paske who was also an amazing cook. She was around my age now then and was a great mentor and friend. She had wrote this recipe on a recipe card in her own handwriting which I want to share the actual recipe card.
Stuffed French Toast (my version)
- I use one whole loaf of the cinnamon raisins bread (any brand) I used Natures Own
-1 package of cream cheese I use Kraft Philadelphia Brand
-16 eggs I use this amount because I use the pullet eggs that I don't sell because they are smaller but the yolks are normal size. Plus I'm using a whole loaf with the crust on.
-2 cups of milk I use whole milk
-1/2 cup of real maple syrup
-1 tsp of maple extract
-1 tsp of vanilla extract
-2 tsp of cinnamon
I use a 9x13 glass pan, spray with Pam or grease with Crisco then break the cinnamon raisin loaf into pieces.
Top the bread with cream cheese into pieces.
Now in a large mixing bowl mix the eggs, milk, maple syrups and extracts and the cinnamon. Mix well. Pour on top of the bread and cream cheese mixture. Cover with foil and place in refrigerator for approx. 8 hours or overnight. I have made this for dinner and breakfast also for brunches. It really makes a great meal. Bake at 350 degrees until the middle comes clean. Try to avoid poking a knife in the middle where the cheese is.
My ovens are slow I've had them calibrated and still slow. The oven on the third floor is normal and it takes approx 1 hour. My ovens on the second floor the about and 1 1/2. Allow to cool a bit and then top with warm maple syrup. Yummy!
I took some pics while making it.
Well I hope you enjoyed the recipe.
Wishing you a great week!!
Cyber Hugs,
Dawn Gallop
