The jefferson inn french toast recipe
The Jefferson Inn French Toast recipe
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- One 16-ounce loaf unsliced Italian bread, cubed with crusts on
- One 8-ounce package cream cheese, cubed
- 8 eggs
- 2-1/2 cups milk, light cream, or half & half
- 6 Tablespoons melted butter
- 1/4 cup maple syrup
Innkeepers Donna and Jim would like to acknowledge that this recipe was given to them by Joyce Evans of Ellicottville. It is the most popular of their breakfast recipes. Donna added the blueberries.
Grease a 13 x 9-inch baking dish. Place 1/2 the bread cubes on the bottom, then the cubed cream cheese, and then the remaining bread cubes plus blueberries. Beat together eggs, milk, melted butter, and syrup (we use a blender). Pour egg mixture over bread. Press bread down so all is covered with egg mixture. Cover with plastic wrap and refrigerate 2 to 24 hours (we freeze and thaw overnight in the refrigerator).
Bake at 325 degrees for 35 to 40 minutes (it will stay warm in the oven for a few hours). Serve with warm maple syrup.
Reference: The jefferson inn french toast recipe
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