Monday, April 27, 2009

Baked Berry French Toast

This is a delicious make-ahead breakfast great for the weekend. It will easily feed 8 people.

-Mary Lou Roberts

1 loaf French bread cubed
1 cup frozen mixed berries

Grease bottom and sides of 9 x 13 pan or use Demarle Grande mold.
Layer 1/2 of bread cubes, and sprinkle with berries. Top with remaining bread.

In blender, blend:
8 extra large or 10 large eggs
1 (8 oz) pkg cream cheese
2 cups milk
1/3 cups maple syrup (no need to use real maple syrup here)
Touch of Cinnamon and Nutmeg

Pour liquid mixture over bread. Cover with greased foil and refrigerate over night.
Cook covered 30 min at 350. Remove foil and cook another 30 minutes.

Syrup (prepare while it's baking)
Mix 1 cup sugar and 2 TBSP corn starch in cold sauce pan. Put on stove, add 1 cup water and 2 cups berries. Mix until thickened.

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