Do you know how long it took me to like French Toast? A loooong time. I was used to eating my eggy, fried slice of bread, the Macedonian way – savory, with lots of crumbled white cheese on top. That is how my Mom served it, and that is how I preferred it.
And then I was given a recipe to try this breakfast favorite baked instead of fried, sweet instead of savory. A little apprehensive because I still couldn’t wrap my head around having it sweet and without cheese, but I am willing to try anything once, and once was not enough.
Now, whenever I have stale bread (and I do make sure to have stale bread for the weekend because if it’s not this, it’s the Macedonian version of this) I soak it in a delicious maple-y, cinnamon-y (not real words?) egg mixture, I then bake it, and serve it with some fresh fruit.
This really is a special treat for a Sunday morning when everyone is at home. For tastier results, you can even allow the bread to soak in the mixture over night.
Baked French Toast
- 1 package (8 ounces) Philadelphia Cream Cheese, softened
- 3 eggs
- 1 cup milk
- 1/4 cup pancake/maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon ground cinnamon
- 1 loaf of stale bread , sliced (about 8 slices)
- powdered sugar
- maple syrup for serving (optional)
- Cream the cream cheese in a mixing bowl with an electric mixer; about 8 minutes.
- Add in the eggs, milk, syrup, vanilla, and cinnamon ; mix well for another 10 minutes.
- Dip the bread slices in the egg mixture and place them in a large baking dish; pour the remaining egg mixture on top of the bread and refrigerate for at least 1 hour; the longer they sit, the better.
- Heat oven at 425.
- Place the bread slices on a baking sheet sprayed with cooking spray.
- Bake for 20 minutes, or until golden brown, turning once half way through.
- Sprinkle with powdered sugar.
- Top with maple syrup (optional).
- *If you have vanilla sugar, add it to your powdered sugar and then sprinkle on top of the toast…it’s that much better!