Raspberry Cream Cheese French Toast

  • 12 slices home-style white bread, cut into 1-inch cubes, divided
  • 1 (8 ounce) package cream cheese, frozen over night
  • ⅔ cup raspberry jam
  • 2 cups half-and-half
  • 12 large eggs
  • ⅓ cup maple syrup
  • 1 teaspoon cinnamon + more for sprinkling
  • 1 teaspoon vanilla extract
  1. Grease a 9×13 baking dish.
  2. In a blender combine eggs, maple syrup, cinnamon and vanilla.
  3. Grate the cream cheese.
  4. Pour half the bread cubes into the bottom of the pan.
  5. Top with all the grated cream cheese.
  6. Drop spoonfuls of the jam all over the bread cubes.
  7. Add the remaining bread cubes over the top.
  8. Pour the egg mixture over everything.
  9. Lightly press the bread down to coat it with egg.
  10. Sprinkle the top with cinnamon.
  11. Cover and place in the refrigerator for 8 hours.
  12. Put the casserole in a cold oven. Set the oven to 350 degrees F. Bake for 30 minutes with foil on the top. Remove the foil and bake another 30 minutes.
  13. Serve warm with Raspberry Syrup.

Recipe by Five Little Chefs at http://www.fivelittlechefs.com/recipe/raspberry-cream-cheese-french-toast.html

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