The Eddington House Inn

Thought I’d share one of the most popular breakfasts served at our Vermont Bed and Breakfast….

Eddington House Bed and Breakfast Stuffed French Toast

 Butter large & deep casserole

 Place cubed French bread (1/2 loaf cubed)

1 layer cream cheese cut into cubes ( 1/2 8 oz package)

Add more cubed bread on top of cream cheese (1/2 loaf cubed)

 Mix

1 3/4 C half & half

6 eggs

1/4 C Vermont maple syrup

 Pour over casserole slowly to saturate even the top cubes.

 Sprinkle generously with cinnamon.  Refrigerate overnight.

 Bake 1.5 hour in unpreheated 350 degree oven or until mixture puffs up

 Mix & Melt

½ C butter

½ C Vermont Maple Syrup 

Drizzle over top

 Sprinkle with powdered sugar

Serve with fresh strawberries

 Serves 6

Stuffed French Toast is a popular breakfast served at our Southern Vermont Inn and I am happy to share it with our guests.  It is great for a holiday brunch or family gathering and can be doubled for a crowd. It is best if made the night before and baked in the morning.  Raisins and cubed apples can be added before baking to change it up a bit…Remember it is best with REAL VERMONT SYRUP.