Overnight Maple French Toast

a nice breakfast cooked overnight ready for the next morning.

• Ready In: 55 mins
• Serves: 6
• Yields: 1 casserole

Ingredients

• 7  cups  small cubed  French bread, bottom crusts removed
• 1  cup  chopped pecans
• 1 (3 ounce) package cream cheese, softened
• 5  tablespoons sugar
• 1 (8 ounce) carton  whipping cream
• 2⁄3 cup maple syrup
• 6  eggs, slightly beaten
• 2  teaspoons vanilla
• 1  teaspoon ground cinnamon
• 1⁄2 teaspoon salt
•  additional maple syrup, if needed

Directions

1. Place cubed bread in a greased 9x13 inch baking dish, and gently press down. Sprinkle with pecans.
2. In a large mixing bowl, beat cream cheese, and sugar until fluffy and gradually mix in whipping cream, and syrup.
3. In a separate large mixing bowl, whisk together eggs, vanilla, cinnamon, and salt, and fold into the cream cheese-whipping cream mixture.
4. Very slowly, pour mixture, evenly over the bread.
5. Cover and refrigerate overnight.
6. Remove from refrigerator 30 minutes before baking.
7. Bake covered at 350 degrees, for 30 minutes, or until center is set, and top is golden brown.
8. Cut into squares, and serve with maple syrup.