French Toast Bake

1 Loaf Sliced White Bread

8oz Cream Cheese

1 Dozen Eggs

1 Cup Milk

¼ Cup Vanilla

1 Cup Sugar

¼ Cup Cinnamon

Maple Syrup

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Break up ½ of the loaf of bread and layer it in the bottom of a greased 9x13 pan.

Slice the cream cheese and layer it on top of the bread in the pan.

Break up the other ½ of the bread and layer it on top of the cream cheese.

In a separate bowl, mix together the eggs, milk, vanilla, sugar and cinnamon.

Pour mixture over the bread and cream cheese.

Press bread with hands to soak up the mixture.

Cover and refrigerate overnight.

Bake in a 350 degree oven, covered, for 30 minutes.

Uncover and bake for another 30 minutes.

Serve with warm maple syrup and a breakfast meat (ham, bacon, sausage).

Bread Pudding w/ Vanilla Sauce

Bread Pudding:

1 - 16oz loaf of bread, torn into small pieces
1.5 cups sugar
4 eggs
4 cups milk
2 teaspoons vanilla
cinnamon to taste
6 pats butter

Preheat oven to 350.
Butter a 9x13 pan.
Mix together the sugar, eggs, milk and vanilla.
Spread bread pieces evenly in the bottom of the pan.
Pour mixture over bread and press lightly until all bread is moist.
(Note: I add a cup of raisins and chopped walnuts or pecans at this point. S'up to you!)
Sprinkle cinnamon on top.
Top with six pats of butter.

Bake for 50 minutes.

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Vanilla Sauce:

1 cup water
2 teaspoons vanilla
1 stick butter
1 cup sugar
2 tablespoons cornstarch or flour

Bring water, vanilla and butter to a boil.
Mix sugar and cornstarch (or flour) together then stir into the boiling water mixture.
Reduce heat and stir until mixture starts to thicken.
Pour over baked bread pudding and allow it to set for a few minutes.

Serve warm and enjoy!

If you make this, drop me a comment to let me know what you thought.