Vermont bed and breakfast RecipesPosted on: May 10th, 2010 by Patti Eddington
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
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)
1 3/4 C half & half
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
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.