This recipe is from a Cook Book called "Easy Home Cooking Country Casseroles". by Publications International, LTD. I bought the book back in 1997. It's certainly a different approach to French toast and it really fills you up when you've got the major morning hungers growling. It should be made the night before you plan to cook it for the best results, but a minimum of 4 hours ahead of baking will do well too. I've made this several times and there are never any throw outs from too long in the fridge with the left overs. (It's been a good late night snack now and then)
French Toast Strata
Meet the team:
4 oz. Day old French or Italian Bread
(cut in 3/4" cubes)
1/3 C. Golden Raisins
1 pkg. Cream cheese cut in 1/4" cubes
3 eggs
1 1/2 C. Milk
1/2 C. Maple syrup
1 tsp. vanilla
2 Tbs. sugar
1 tsp. cinnamon
Note: I didn't have any golden raisins, so I substituted regular raisins.
The first few steps should be done the night before or at least 4 hours before cooking:
Cube the bread up and place in an even layer in a greased or sprayed 11" x 7" baking dish.
Dot the raisins on the top and then dot the cream cheese squares evenly around the top.
Beat the eggs till well blended. Then add the syrup, milk, and vanilla. Whisk until well mixed.
Pour the liquid mixture over the top of the bread evenly, circling around to soak all of the bread cubes as you can.
Cover the dish and place in the refridgerator for at least 4 hours, or overnight.
When you're ready to cook mix the sugar and cinnamon together and sprinkle on top.
The recipe calls for 1 tsp. of cinnamon, but we love cinnamon so we used 1 Tbs. It makes for a much darker crust when done, but we love the extra flavor
If you're looking for a more golden top leave out the extra cinnamon.
Bake at 350 degrees for 45 minutes, or until a knife inserted in the center comes out clean
Then serve with a little dusting of powdered sugar on the top and some syrup on the side.
