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Cinnamon raisin bread and cream cheese make this fluffy French toast a sweet breakfast treat.
- 24 slices of cinnamon raisin bread, crusts trimmed
- 6 eggs
- 4 cups of half and half
- 1 cup sugar
- 2 teaspoons vanilla extract
- For the Filling:
- 16 ounces cream cheese
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup sugar
- 1 dash nutmeg
- Maple syrup
Lightly butter a 3-quart baking pan. Cover the bottom of the pan with half the bread slices.
In a medium bowl combine 6 eggs with the half and half, 1 cup of sugar and 2 teaspoons of vanilla. Pour half the egg mixture over the bread.
For the Filling: In a separate bowl whisk the cream cheese and the remaining 2 eggs, teaspoon of vanilla, and 1/2 cup of sugar until smooth and creamy.
Spread the cream cheese mixture over the bread layer. Arrange the rest of the bread over the filling and top with the remaining egg mixture. Sprinkle with nutmeg. Cover and refrigerate overnight.
Bake in preheated 350 degrees F oven for 60 minutes.
Let stand 10 minutes before cutting. Serve with warmed maple syrup if desired.
Recipe reprinted by permission of Publisher. All rights reserved.
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