Maple French Toast Casserole


7 c bread, cubed
3 oz. cream cheese
1 c. warm whipping cream
1/2 c. maple syrup
6 eggs
1/2 tsp. vanilla
1/4 tsp. cinnamon
1/8 tsp. salt
Carmel Pancake Syrup
1 1/2 c. brown sugar
1-120oz. can of evaporated milk
1/2 c. light corn syrup
1 tbsp. butter

Place bread in a greased dish, pres down gently. Beat cream cheese until fluffy. Gradually beat in whipping cream and syrup, mixing well. Whisk together next 4 ingredients and add to first mixture. Pour evenly over bread. Press again. Cover and refrigerate for at least 3 hours. Bake at 350 for 45 minutes or until golden brown. Serve with syrup.

Submitted by Bethany Miller

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