Savory Sunday January 6, 2008

For Christmas, I made this overnight baked french toast dish for my family. Since it is only three of us in the morning I cut the recipe to feed only three people. I used a smaller pan and estimated smaller measurements. This dish was a big hit. My mom really liked it (she's kinda hard to please) and my brother did too.

Back in the day I used to cut all the recipes out of magazines, the food section of the newspaper and whatever else I could find. So I have a pretty serious collection of recipes. Every now and then I browse through my collection to see what might intrigue me. I was looking for an overnight breakfast dish to make (something like overnight french toast) and this one appealed to me. It reminds me of a bread pudding actually since the bread is in cubes. Very delicious. You will not be disappointed.

Sally Jessy Raphael's Famous Baked French Toast

1 loaf white bread cubed

1 (8-ounce) package cream cheese, cubed

8 to 12 eggs depending on size

1/2 cup maple syrup

1 cup milk

Line the bottom of an 11 by 13 inch pan with half of the bread cubes. Layer cream cheese cubes on top of bread. Arrange remaining bread cubes on top.

In a large bowl, beat eggs, maple syrup and milk. Pour over bread. Cover and refrigerate overnight.

The next morning, bake in a preheated 350-degree oven until light golden brown, about 45 minutes.

Makes 8 servings.

Bon Appetit'