Monday, April 25, 2011

Raisin Cream Cheese French Toast

12 oz. day-old French bread or fresh English muffin bread, cut into ¾ inch cubes.
2/3 cup raisins
6 oz. cream cheese, cut into ¼ inch cubes
6 eggs
3 cups milk
1 cup maple pancake syrup
2 teaspoons vanilla
Additional syrup, optional

Spray 9×13 inch baking dish with nonstick cooking spray. Place bread cubes in even layer in dish. Sprinkle raisins and cream cheese evenly over bread.
Beat eggs in medium bowl. Add milk, 1 cup syrup and vanilla. Mix well. Pour egg mixture evenly over bread mixture.
Cover; refrigerate at least 4 hours or overnight.
Bake uncovered 40-45 minutes or until puffed, golden brown and knife inserted in center comes out clean.
Cut into squares and serve with additional syrup, if desired. Makes 12 servings.