Well, this year we’re spending Christmas in Canada. That’s right, we’re in Canada for Christmas. I’m without my kitchen – my knives, my pots, my beloved Kitchen Aid. I’m sad. I miss my shit – alot. So, we’ll make due and perform in their absence, because, well, a girl’s still got to eat.
French Toast Breakfast Casserole with Apple Cider Syrup
recipe adapted from a bed & breakfast creation (we couldn’t live without)
1 loaf french bread (make it good, not that dried up, cornmeal coated grocery store junk)
1 package cream cheese, cubed
2 cups milk
6 tablespoons butter, melted
1/4 cup maple syrup
Cube the french bread. Grease a 9×13 inch baking pan.
Arrange half of the bread cubes in the prepared pan.
Dot the cubes with the cream cheese cubes, then top with remaining bread cubes.
Combine eggs, milk, butter, and syrup. Pour evenly over bread in pan.
Press the layers to moisten through. Cover and refrigerate 2 hours or more (overnight).
Bake at 350 degrees F for 45 minutes or until center is set and edges are golden brown.
Let stand for 10 minutes. Slice and serve with Apple Cider Syrup.
Apple Cider Syrup
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon cinnamon
1 cup apple juice
1 tablespoon lemon juice
2 tablespoons butter
Combine first sugar, cornstarch, and cinnamon in small saucepan, then stir in juices.
Cook and stir over medium heat until thickened and bubbly.
Cook for 2 minutes.
Remove from heat and stir in butter.
Serve over French Toast Breakfast Casserole.