OVEN BAKED FRENCH TOAST

OVEN BAKED FRENCH TOAST

From the kitchen of
The Pillars of Plainfield Bed and Breakfast
Plainfield, New Jersey 07060

Ingredients

8 oz. cream cheese, softened
1 stick butter, softened
3/4 cup sugar
2 tsp. vanilla
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. white pepper
4 eggs
2 1/2 cups milk, divided.
2 long loaves Italian bread, cut 1 1/2" thick

Serve with fruit or maple syrup - make the following CHERRY TOPPING SAUCE.
1 can cherry pie filling
1/4 cup honey
1 tsp. Cinnamon
1 tsp. Nutmeg
1 tsp. vanilla
1 cup applesauce
3/4 cup coarsely chopped pecans or walnuts
mix together and serve warm.

My thanks to The Whistling Swan B&B for the basic recipe, which I have adapted with a "Swedish flair."

Directions

Use blender or food processor to blend the first 8 ingredients with half of the milk. Put this mix into a large bowl, and mix in the remaining milk. Thoroughly soak the bread slices and lay out in non-stick coated glass baking pans. Cover and refrigerate overnight. Just before baking, drizzle the remaining batter over the bread so it is "juicy" on top. Bake at 350 degrees for about 35 minutes, until it just starts to brown on top.

Submitted by Chuck Hale on 6/12/02.

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