French Toast Madeleine
From peetabear 15 years ago
- 60 minutes to make
- Serves 10
this recipe is not for the dieters !!! the inn keepers named this recipe after their Granddaughter: This dish is named for our beautiful grandaughter Madeleine who is delicate and sweet like this dish. American Heritage House Bed & Breakfast 225 W. Read more Moore St. Granbury, TX 76048 the recipe is from the : See less
Ingredients
- 3/4 loaf French bread shopping list
- 6 oz cream cheese shopping list
- 1 stick butter shopping list
- 9 eggs shopping list
- 2 cups heavy cream shopping list
- 2 cups milk shopping list
- 1/2 cup pancake syrup shopping list
- 1/2 teaspoon salt shopping list
- sprinkle cinnamon sugar shopping list
- sprinkle powdered sugar shopping list
How to make it
- Spray bottom of 9x13 baking dish with PAM. Cube bread and put in baking dish. Place some cubes with crust side up to add interest. Cube cream cheese and place on bread. Melt butter and drizzle over bread and cheese.
- Mix eggs, heavy cream, milk, syrup, salt, vanilla and pour over bread. Mash down with fork, cover and refrigerate overnight.
- In the morning, preheat oven to 350 degrees, uncover the french bread, sprinkle heavily with cinnamon sugar and bake for 1 hour or until deep golden brown. It should puff up almost to the center. Remove from oven and let sit for 15 min. It will shrink back down.
- If serving on plate with other items that are savory such as hash browns, then serve with syrup on the side(we serve homemade butter pecan or vanilla cream syrup). If serving on plate by itself then sprinkle with powdered syrup.
The Rating
Reviewed by 5 people-
I am pretty much a push over for any type of french toast, and I think if I eat this I will gain 10 lbs. hehehe....:)
gagagrits
in Irmo loved it
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i love these peeta !!!! thanks hon you had several of them im saving them all......lol
five
tink
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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This sounds so yummy, french toast is one of my all time favourite to have for breakfast.
aussie_meat_pie
in My Kitchen loved it
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