I stole - I mean, I am borrowing this recipe from my friend, because it is too good not to share. In my defense, at this point I have messed with it enough to call it my own...sort of. Many, many years ago she made this for Easter brunch and it was delicious. I have made it every year since because: 1 - it is delicious and 2 - It is EASY! In my book those make anything a winner. So, I will tell ya, this best part about this is that you make it the night before, so that in the morning all you have to do it put it in the oven!
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.