Christmas Breakfast: Stuffed French Toast Strata

Here’s our traditional Christmas breakfast. I love that we can make it the night before and just stick it in the oven in the morning! Also, it can be made egg-free: just add a little more milk instead of the eggs. We make a tiny casserole dish of this egg-free for our egg-allergic child.

STUFFED FRENCH TOAST STRATA

1 pound of French bread
8 ounce package cream cheese, cubed
8 eggs
2 1/2 cups milk.
6 tablespoons butter, melted
1/4 cup maple syrup
1 teaspoon cinnamon

Cut French bread loaf into cubes (About 12 cups bread cubes) Grease a 13×9 inch baking pan.

To Assemble: In the prepared pan place half of the bread cubes. Top with the cream cheese cubes and then the remaining bread cubes.

With a blender or mixing bowl with a rotary beater, mix together the eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour the egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten.

Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes. Makes 6-8 servings.

Note: May add blueberries after the cream cheese and serve with blueberry syrup.

WORKS FOR ME!

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