Ingredients
2 pounds loaf Raisin bread, cut into 1 inch cubes
1/2 cup raisins
Cooking spray
1/2 pound cream cheese, softened
16 eggs
3 cups milk
1 1/3 cups half and half
1 cup maple syrup
1 1/2 teaspoons vanilla extract
Powdered Sugar
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Black matte enamel interior — superior browning and self-basting lid
Julia Child's baking companion — master bakers teach technique
Classic fluted tin for brioche à tête — traditional French shape
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
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Place bread cubes and raisins in 13x9-inch baking dish coated with cooking spray. 2. Beat cream cheese and cottage cheese at medium speed until smooth with electric mixer. Add eggs, 2 at a time and mix well after each addition. Add milk, orange juice, maple syrup and vanilla extract; mix until smooth. 3. Pour cream cheese mixture over bread cubes, making sure that all cubes are coated with liquid. Refrigerate overnight. 4. Preheat oven to 375degrees. Remove casserole from refrigerator and let stand on counter for 30 minutes. 5. Bake uncovered for 50 to 60 minutes, until pick comes clean in center of dish. Sprinkle with powdered sugar; serve with additional maple syrup, if desired.