Stuffed French Toast

This is a yummy recipe that you make the night before and put in the fridge. Just take it out in the morning, bake and enjoy! Be sure and try the apple syrup as it is awesome!

Debbie

1 loaf of unsliced french bread
1 8 0z. cream cheese (cubbed and softened)
8 large eggs
2 1/2 cups of half and half or light cream
6 Tbs. butter (melted)
1/4 cup maple syrup

Cut bread into cubes or tear into bite-size pieces. This should make about 12 cups. Grease a
13 x 9 inch pan. Put half of the bread pieces on the bottom and top with cream cheese cubes. Top with the remaining bread. In a separate bowl, blend eggs, milk, butter and maple syrup until well mixed. Pour evenly over the bread mixture. Use a spatula to make sure all bread is moistened. Cover with plastic wrap and put in the refrigerator overnight. The next morning, bake at 325 for 35 to 40 minutes. The center should be set and the edges golden brown. Serve warm with apple cider syrup or regular syrup.

Apple cider syrup

1 cup sugar
1 tsp. cinnamon
8 tsp. cornstarch
2 T. lemon juice
2 cups apple cider or apple juice
4 Tbs. butter

Put sugar, cornstarch and cinnamon in a saucepan. Stir in Apple juice and lemon juice and cook over medium heat until thinkened and bubbly. Cook for two more minutes and then remove from heat and stir in butter.