Wednesday, July 16, 2008

Philadelphia Oven Baked French Toast

1 Italian or French bread
1 pkg (250 g) Philadelphia Brick Cream Cheese, softened
3 eggs
1 cup milk
1/4 cup maple syrup

Cut bread into 8 to 10 thick slices. Beat cream cheese with an electric hand mixer until smooth. Add eggs, milk and maple syrup.

Dip bread slices in mixture and place in large casserole dish. Pour remaining liquid over bread. Let stand 1 hour or overnight in refrigerator.

Preheat oven to 425°F.

Place slices of soaked bread on 2 greased baking sheets and bake for 20 minutes, turning once, or until golden brown. Serve immediately with maple syrup and fresh fruit.


LINDA said...

Let's have this when you're in Vernal this weekend!

LINDA said...

Whoops! I guess I forgot we were going to have that! My real reason for commenting is to ask how I add recipes to this blog. I know you invited us to do that, but I can't remember how to do it. Until then, here is a recipe I ran across that is supposed to be wonderful.
Rolo Cookies
1 c. butter or margarine
1 c. brown sugar
1 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 1/2 c. flour
3/4 c. cocoa
13 oz bag Rolo candies

Cream butter, sugars, eggs, and vanilla. Add cocoa, baking soda, and flour. Take one tablespoon dough, wrap around rolo candy, roll into ball and roll in granulated sugar. Bake at 375 for 7-10 minutes. Be very careful not to over cook.
You can also try this recipe with out the rolo candies.

LINDA said...

I figured it out by myself!