I've been making this Breakfast Casserole on Christmas Morning for many years.
Even though it's only the 3 of us at our house, opening packages tends to take up the better part of the day, and the last thing I want is to be in the kitchen and miss all the fun going on under the Christmas Tree.
This recipe is perfect. It's put together the night before and the flavors blend together overnight in the fridge. Then I just pop it in the oven an hour before we are ready to eat.
This recipe is perfect. It's put together the night before and the flavors blend together overnight in the fridge. Then I just pop it in the oven an hour before we are ready to eat.
FRENCH TOAST SOUFFLE' CASSEROLE
approx. 16 slices of stale white bread (cut into cubes)
8 oz. cream cheese (softened)
12 eggs
2 cups heavy whipping cream
1 cup real maple syrup
approx. 16 slices of stale white bread (cut into cubes)
8 oz. cream cheese (softened)
12 eggs
2 cups heavy whipping cream
1 cup real maple syrup
Grease a 9 X 13 pan. Place bread cubes in pan. Beat cream cheese, eggs syrup and heavy cream together until light and fluffy. Pour over bread cubes. Cover and refrigerate overnight. Let stand at room temperature for 30 minutes. Drizzle with more maple syrup. Bake at 375 degrees for 40-50 minutes until set (cover with foil after 25 minutes of baking to prevent over browning)
Even though it's a casserole, it acts like a souffle' and will come out of the oven all tall and puffy, and will deflate over time. The recipe is also very forgiving. I always forget how many eggs it takes, and this year I didn't have a full dozen, so I only used 8. I was also short on heavy cream, and substituted low fat milk, and it turned out just fine. I have added fresh fruit before baking (blueberries are great) and sprinkled with cinnamon and raisins or powdered sugar.
I like the fluffy middle parts. Gary likes the crispy corners, and Little K like the edges with a little bit of each. Something for everyone.
Happy Holidays!
The original recipe credit goes to a co-worker Nicole Bishop. It's from a cook book put together by the employees that worked in the Men's Buying Department at the Sears Corporate Offices in Chicago.
Even though it's a casserole, it acts like a souffle' and will come out of the oven all tall and puffy, and will deflate over time. The recipe is also very forgiving. I always forget how many eggs it takes, and this year I didn't have a full dozen, so I only used 8. I was also short on heavy cream, and substituted low fat milk, and it turned out just fine. I have added fresh fruit before baking (blueberries are great) and sprinkled with cinnamon and raisins or powdered sugar.
I like the fluffy middle parts. Gary likes the crispy corners, and Little K like the edges with a little bit of each. Something for everyone.
Happy Holidays!
The original recipe credit goes to a co-worker Nicole Bishop. It's from a cook book put together by the employees that worked in the Men's Buying Department at the Sears Corporate Offices in Chicago.
This sound delish! I'm going to try it this weekend with my own tweaks and if it works out, I'll link it to you.
ReplyDeleteHappy New Year!
This sounds absolutely heavenly. I love that the recipe is so forgiving as I often forget to check if I have enough ingredients before starting a recipe. I am going to have to try this one! Thanks for sharing.
ReplyDeleteI printed your recipe out...sounds yummy. I always have to do a brunch here and there during the year and this is going into the file!
ReplyDeletetotally bookmarking this recipe. love make-ahead dishes like this. yum!
ReplyDelete