French Toast:
½ - ¾ (4-5 cups) loaf of bread broken into chunky pieces. I used a portion of an almost stale loaf I had.
3 whole eggs
1 ½ cups whole milk
⅓ cup brown sugar
½ cup (4 oz.) cream cheese
1 Tbsp vanilla
2 Tbsp Any jam you have on hand. I used Just Jan’s organic strawberry spread.
Topping:
½ cup chopped pecans or walnuts
2 Tbsp maple syrup
½ tsp cinnamon
In a large bowl whisk the eggs, milk, brown sugar and vanilla. Add the bread pieces and toss to coat thoroughly. Pour into a greased 8”x 8”pan.
Dollop the cream cheese evenly over the top, pushing it into the crevices. Do the same with the jam/fruit spread. Cover and refrigerate overnight.
30 minutes before you want to bake, take the French toast bake out of the refrigerator. Preheat the oven to 350 degrees.
Mix the topping together and sprinkle over the top of the casserole.
Loosely cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes. Feel free to drizzle a little warmed maple syrup over the top - just depends on how sweet you like it. YUM.
Serves 4-6
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