Total Time
8hrs 35mins
Prep 8 hrs
Cook 35 mins

This is a good recipe to use when company comes or when you are entertaining for brunch. Sometimes, I add dried apricots, snipped into small pieces. The apple syrup (in database) is very good with this too. Prep time includes 8 hours in refrigerator.

Ingredients Nutrition

Directions

  1. Grease a 9x13x2 rectangular baking dish.
  2. Place half the bread cubes in the dish.
  3. Sprinkle with cream cheese cubes and then remaining bread cubes.
  4. Combine eggs, cream, melted butter and syrup.
  5. Mix well and pour over bread and cheese cubes.
  6. Using a spatula, press layers down to moisten.
  7. Cover with plastic wrap and refrigerate for 2 hours, or overnight.
  8. Remove plastic wrap and bake uncovered for 35- 40 minutes at 350ºF, or until set and golden brown.
  9. Let stand about 10 minutes before cutting.
  10. Top with your favorite syrup, or apple cider syrup (see database), or a big dollop of whipped cream.
Most Helpful

5 5

What a super breakfast this made on Easter morning. Loved the addition of the cream cheese, and I did make your apple syrup. Had maple bacon and sausages and some fresh fruit! Great recipe Annie, TY!

5 5

I've been making this every Christmas for at least 15 years and it makes the morning so much easier and you don't feel like a short order cook. I've always added a generous spoon of cinnamon in when I whirl the eggs and milk in the blender. It halves extremely well for when you're not feeding an army; just bake in an 8 X 8 square pan. If you fry your breakfast meats the night before and just reheat briefly in the oven while this is resting, it is truly a stress-free breakfast. Also is wonderful with a nice fresh mixed citrus fruit salad.

4 5

Made this for breakfast over the Thanksgiving holiday while our daughter and family were here. They all enjoyed it. I think with all those eggs, it could have used some salt. Also next time I make it I'll add some cinammon and nutmeg. We also had it with Canadian bacon and fresh fruit. Thanks for sharing, Annie.