This recipe also has pretty simple, standard ingredients that all blend together to create a deliciously sweet breakfast casserole. You can whip this up in a snap and be ready to go in the morning!
- 1 Loaf French Bread (I usually buy the kind they make in the store and sell for about $2. I buy it a day ahead of time. This recipe works best with day old bread - it cuts better)..
- NOTE: the original recipe calls for 10 cups of cubed bread. I usually just use the one loaf
- 8 ounces cream cheese softened
- 8 eggs
- 2/3 cup whipping cream (or half & half)
- 2/3 cup Maple Syrup
- 1 teaspoon vanilla
- 1 Teaspoon Cinnamon
- 1/4 cup powdered sugar
- Optional: 1/2 to 1 teaspoon ginger
- Cube the bread (this is why the day old bread works best - it is easier to cut, the fresh bread just mushes)
- Mix the remaining ingredients together until thoroughly combined.
- Butter a 9 x 13 baking dish
- Place the cubed bread in the baking dish.
- Pour your liquid ingredients all over the top, making sure to cover the entire pan of bread.
- Cover and refrigerate overnight.
- Remove the dish from the refrigerator and let it stand for at least 30 minutes.
- Preheat oven to 375F
- Bake for 30 minutes
- Remove from over and dust with powdered sugar.
- Serve as is or with maple syrup or a fruit puree.
Doesn't that look delicious? Go ahead, dig in!
Pair this with my crustless quiche and some fruit for a simple Easter breakfast or brunch.