Total Time
8hrs 45mins
Prep 8 hrs
Cook 45 mins

Make the night before and pop in the oven for a delicious breakfast! Serve with maple syrup or heated raspberry jam. I have halved it with no difficulty. Prep time includes chilling time.

Directions

  1. Cut bread into cubes.
  2. Cut cream cheese into cubes.
  3. Toss bread lightly with cream cheese.
  4. Place into a greased 9x13-inch baking pan.
  5. In a large mixing bowl, beat the eggs, milk, syrup, salt, and vanilla together until well mixed.
  6. Pour egg mixture over bread mixture.
  7. Cover and chill in fridge 8 hours or overnight.
  8. Remove from fridge 30 minutes before baking.
  9. Bake, uncovered, at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.
  10. Let stand 5 minutes before cutting.

Reviews

(1)
Most Helpful

I have been looking forward to trying this for awhile and finally had everything on hand today. I was anticipating a rich and creamy treat but sadly it failed to deliver that. I very rarely use cream cheese but thought I'd indulge here. Somehow it just vanished into the pudding without adding any creaminess or richness. I switched the amounts of egg and milk (more milk than egg) and still the puddings main characteristic was "egginess". It's best part was the hint of maple but I found that it really needed quite a bit more sweetening(I sprinkled Splenda and cinnamon on my serving) and I think that it would be improved by adding cinnamon, raisins and/or nuts. I'm really sorry to only give this 3 stars but I found it shy of keeping the promise it gives when you see the cream cheese and maple syrup in the ingredients.

Annacia November 01, 2006

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