Ivy Stuffed French Toast

1 stick Butter (1/2 cup)
1 cup Brown Sugar
1/4 cup Maple Syrup

Sliced Bread - French or Cinnamon Raisin
Cream Cheese
Dried Fruit Bits
Chopped Walnuts and Pecans
6 Eggs
1 1/2 cups Milk
1 teaspoon Vanilla

Place the Butter, Brown Sugar and Maple syrup in a glass bowl.
Microwave only until the Butter is melted (45 to 60 seconds).
Stir to dissolve the Sugar and mix ingredients well.
Pour this mixture into a 9 x 12 oven baking dish.
Sprinkle Nuts over this mixture.

Spread softened Cream Cheese on half of the Bread slices.
Place the Fruit Bits on top of the Bread slices
Top with the plain Bread slices to make a "sandwich".
(Cut in half diagonally if using regular sized Bread.)
Place the Bread in the baking dish.
Do not overlap slices.

Mix the Eggs, Milk and Vanilla.
Pour mixture over the Bread.

Cover the dish and refrigerate overnight.
Bake at 350 for about 45 minutes, uncovered.
Flip over onto a plate to serve so the syrup side is up.

You can top with powdered sugar, fruit or additional syrup, if desired.
You may also use berries, apricots, peaches or thinly sliced, peeled apples instead of the fruit bits.

Approximately 6 servings

Recipe Summary:
Yield: 6
Prep Time: 20 minutes
Cook Time: 45 minutes

Other recipes by The Ivy - An English Bed and Breakfast:
Ivy Cinnamon Baked Grapefruit
Fried Cinnamon Apples

Recipe Provided By:
The Ivy - An English Bed and Breakfast
Warrenton, NC

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Warrenton Bed and Breakfast Inns