Ingredients
10 slices French bread, cubed
1 (8 ounce) package cream cheese, cubed
12 eggs
1/3 cup maple syrup
2 cups milk
1 cup sour cream
1 teaspoon vanilla
1 teaspoon cinnamon
Method
Sources
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Global weeknight cooking — bold flavors, efficient technique
Enameled cast iron skillet — no seasoning, light interior shows fond
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
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Global weeknight cooking — bold flavors, efficient technique
Enameled cast iron skillet — no seasoning, light interior shows fond
Elegant simplicity — Middle Eastern and Mediterranean flavors, easy execution
Hold their shape — warm lentil salads, braised with aromatics
French commercial processor — restaurant standard, bomb-proof motor
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Lightly coat a 9" x 13" pan with cooking spray. Place half of the bread cubes in the bottom of the pan; scatter cream cheese cubes over bread in pan; top with remaining bread cubes. In a medium mixing bowl, combine eggs, syrup, milk, sour cream and vanilla; beat together well with a wire whisk. Pour egg mixture over bread & cream cheese cubes. Sprinkle cinnamon over the top of the coated bread. Cover dish with plastic wrap and refrigerate overnight. Uncover dish and place in cold oven. Turn oven on to 350° and bake for 40 - 45 minutes, until puffed and golden brown. Serve warm with additional maple syrup.