Linny's Yummy Baked French Toast

from Linda Cohen

via Dick Lonergan

serves 8

butter for greasing pan

1 pound challah egg bread (with or without raisins), cut into 3/4-inch cubes

6 eggs

8 ounces chilled cream cheese, cut into small cubes

2 cups milk

3/4 cup maple syrup

6 tablespoons butter, melted

1 tablespoon vanilla

1 teaspoon cinnamon

Preheat oven to 350 degrees. Butter a 9 by 13-inch baking pan.

Evenly distribute the bread cubes in the pan. Add cream cheese cubes here and there to the bread in the pan.

In a blender mix the eggs, milk, syrup, melted butter, vanilla and cinnamon. Pour over the bread in the pan and press the bread pieces down into the liquid. Bake uncovered for 40 to 50 minutes.

Serve with cottage cheese, fresh fruit or even more syrup. This can be prepared up to the last step the night before, refrigerated overnight and baked in the morning.

You can use fat-free versions of cream cheese and milk with great results. On the other hand, if you don't mind fat, you can add about 1 pound of cooked mild Italian sausage (well-drained of fat) to the bread before pouring in the liquid.