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The J. Patrick House B&B
Stuffed French Toast
Remove crusts from bread and cut into 1-inch cubes. Butter a 9 x 13-inch pan. Place cubed bread into a bowl. Beat together eggs, milk, maple syrup, cut-up cream cheese, and salt. Pour egg mixture and cranberries over bread. Mix well with large rubber spatula; press and pour into pan. Press down hard to make the top flat. Cover and let sit overnight in the refrigerator to absorb liquid. In the morning, leave casserole out for 20 minutes. Bake 40 to 50 minutes at 350 degrees. Serve with maple syrup.
To serve 16: Increase ingredients to the following amounts.
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