Monday, November 10, 2008

baked french toast

now, there is a thing i have about soggy french toast. i cringe as i type it. just "say no to the sog" in your early morning. i think this recipes concept is a bread pudding, but that is what rescues it from the sogginess.

baked french toast

10 slices bread (i use a french loaf, it think it avoids sogginess and soaks in liquid with style)
8 ounces of cream cheese, room temperature
1 orange
1/2 c powdered sugar
1 dozen eggs
2 c milk (of course i use cream)
1/3 c maple syrup (i used mrs butterworths regular, my maple was gone)

cube bread. place half of the bread in a 11X14. (this recipe calls for a 9X13 but i find with a bread pudding if you use a larger pan you get the most wonderful crispiness to your dish)

mix cream cheese, juice and zest from your orange along with your powdered sugar until smooth. taste your concoction. i like it on the sweet side because that sweetness will diffuse as all the ingredients sit overnight.

pour evenly over first layer of cubed bread.

then, add the rest of the bread atop that.

in a bowl, mix eggs, milk (opt. cream) and syrup.
pour over the top of french toast.

put it in the fridge overnight or about 10 hours.

cook at 375 for 45 minutes uncovered.
serve with buttermilk syrup over the top, ENJOY!