Zoey’s Overnight Baked French Toast with Cream Cheese

Similar to “Overnight French Toast” with a flare.

13-16 slices of Zoey’s French bread, thick cut, cubed.
6 ounces of cream cheese, cubed
2 tablespoons of pure Vermont maple syrup
2 cups whole milk
12 eggs
2 tablespoons of pure Vermont maple syrup

Preparing the French Toast:
Spray 9″ x 13″ casserole dish with Pam or vegetable spray. Put one layer of bread in casserole dish. Layer cubed cream cheese on top of bread and add the second layer of bread. Pour 2 tablespoons maple syrup over layered bread and cream cheese. Beat eggs, maple syrup, and milk. Pour egg, milk and maple syrup mixture over the bread and press bread into the egg mixture with spatula. Sprinkle with nutmeg, cover with wrap and refrigerate overnight. Next Day:
Preheat oven to 350F and bake on center rack for about 45 minutes, or until toothpick comes out clean. Place aluminum foil over top during the last 10 minutes if top becomes brown.

Serve with heated pure Vermont maple syrup.

This recipe serves 8.

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Zoey’s Weather Station


ZOEY'S DELI & BAKERY
539 TEST DEPOT STREET (ROUTE 11/30)
MANCHESTER, VT 05255 USA
802-362-0005
OPEN:
WINTER HOURS:
MON - SUN 10:30 - 3:00pm

ZOEY'S DOUBLE HEX RESTAURANT
1568 DEPOT STREET (ROUTE 11/30)
MANCHESTER, VT 05255 USA
802-362-4600
LUNCH: 11am-5pm
DINNER: 5pm-9pm
Closed Tuesdays

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