from Cooking Light. This has been a hit multiple times with my guests.
Category: Breakfast
Cuisine: American
10 cups of 1" cubed sturdy white bread
8 oz. of 1/3-less-fat-cream cheese, softened
8 large Eggs
1 1/2 cups 2% reduced-fat milk
2/3 cup half-and-half
1/2 cup maple syrup
1/2 teaspoon vanilla extract
2 tablespoons powdered sugar
3/4 cup Maple syrup
10 cups of bread is equivalent to 16 (1 ounce) slices. Pepperidge Farm Hearty White works well. I have substituted Egg Beaters for the whole eggs. I've used 1% milk instead of 2%. I've also substituted fat free half-and-half / fat free evaporated milk for the regular half-and-half. I think it turns out best when you remove it from the oven when it is set instead of waiting for the 50 minutes. [I posted this recipe.]
dft4238
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