The J. Patrick House B&B

Cambria, California

Specialty Recipe

Stuffed French Toast

Ingredients:

1 loaf sheepherder's bread, cut into 1-inch cubes

16 ounces cream cheese, cut into cubes

10 eggs

2 cups milk

3/4 cup pure maple syrup

Pinch of salt

1 cup dried cranberries soaked for at least 1 hour in 5 Tablespoons Grand Marnier (or microwave for about 1 minute)

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.

Serves: 12

To serve 16: Increase ingredients to the following amounts.

Ingredients:

1-1/2 loaves sheepherder's bread

24 ounce cream cheese

15 eggs

3 cups milk

1-1/4 cups pure maple syrup

Pinch of salt

1-1/2 cups dried cranberries soaked for at least 1 hour in 7 Tablespoons Grand Marnier (or microwave for about 1 minute)

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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