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My review
Maple Syrup Casserole Made in Heaven
DAWN DEHART
"This recipe has been passed down for years, and is tried and true to be a breakfast pleaser for the old, and the young, and everyone in between. You can not go wrong! As a Home Ec teacher, I have satisfied many a teacher and student belly with this scrumptious French Toast."
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Ingredients
9 h servings 603 calsOriginal recipe yields 8 servings (8 Servings)
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Directions
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Prep
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Cook
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Ready In
- Slice the loaf of French bread into about 25 slices, and set aside. In a large bowl, whisk together the eggs, milk, and maple syrup.
- Place enough bread slices in the bottom of a 9x13 inch baking dish to cover. Drop 2 teaspoons or so of cream cheese onto each slice. You do not need to spread the cheese. Repeat layering with bread slices and cream cheese until the dish is filled to the top. Slowly pour the egg mixture over the layers, so it doesn't run over the sides. Cover, and refrigerate 8 hours or overnight.
- The next morning, preheat the oven to 375 degrees F (190 degrees C).
- Bake casserole for 45 minutes, or until set and golden brown.
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 603 calories; 19.6 g fat; 88.6 g carbohydrates; 20.1 g protein; 315 mg cholesterol; 584 mg sodium. Full nutrition
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Reviews
Read all reviews 4755 Ratings
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Most helpful positive review
1/31/2003
I added a few raisins between the layers of bread, and mixed some cinnamon, cloves and nutmeg to the egg-milk-syrup mixture ... This is soooooooooooooo Good! Thanks Dawn for a fabulous recipe,...
Most helpful critical review
4/21/2003
I too, wish I had read the reviews prior to preparing this dish for Easter brunch. It was very mushy in the middle, too crispy around the edges and bottom and had little flavor. No one in my f...
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1/31/2003
I added a few raisins between the layers of bread, and mixed some cinnamon, cloves and nutmeg to the egg-milk-syrup mixture ... This is soooooooooooooo Good! Thanks Dawn for a fabulous recipe,...
2/2/2003
I have had the pleasure of having this recipe for about a year. I used to make it only for brunches, but everyone loved it so much, I now make it and keep it in the fridge to be heated up in in...
1/31/2003
This is an awsome recipe, I had something similar at a bed and breakfast in Amana Iowa. They also had a apple/maple surup to drizzle over it. I made this for my MOMS Club brunch and it got rave ...
2/2/2003
I prepared this recipe last night and we ate it this morning. It really was delicious - the perfect brunch with a fresh cup of coffee. However, I made one change: I added only 1 cup of maple syr...
4/21/2003
I served this at Easter brunch and my family loved it! Everyone couldn’t wait to dig in, as it looked very pretty and impressive as I took it out of the oven. It puffed up and was nice and gol...
3/17/2003
I wish we would have read the reviews before we made this recipe...I believe it would have turned out better if we would have spread the cream cheese on the french bread. This recipe was delici...
11/28/2004
Good, but...in my opinion: too many eggs!! They overpowered the other flavors in many places. I'll make this again, but with 10 eggs, not 12.
4/21/2003
I too, wish I had read the reviews prior to preparing this dish for Easter brunch. It was very mushy in the middle, too crispy around the edges and bottom and had little flavor. No one in my f...