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Maple Syrup Casserole Made in Heaven

Maple Syrup Casserole Made in Heaven

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    9 h
DAWN DEHART

DAWN DEHART

This recipe has been passed down for years, and is tried and true to be a breakfast pleaser for the old, and the young, and everyone in between. You can not go wrong! As a Home Ec teacher, I have satisfied many a teacher and student belly with this scrumptious French Toast.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 603 kcal
  • 30%
  • Fat:
  • 19.6 g
  • 30%
  • Carbs:
  • 88.6g
  • 29%
  • Protein:
  • 20.1 g
  • 40%
  • Cholesterol:
  • 353 mg
  • 118%
  • Sodium:
  • 584 mg
  • 23%

Based on a 2,000 calorie diet

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Directions

  1. Slice the loaf of French bread into about 25 slices, and set aside. In a large bowl, whisk together the eggs, milk, and maple syrup.
  2. Place enough bread slices in the bottom of a 9x13 inch baking dish to cover. Drop 2 teaspoons or so of cream cheese onto each slice. You do not need to spread the cheese. Repeat layering with bread slices and cream cheese until the dish is filled to the top. Slowly pour the egg mixture over the layers, so it doesn't run over the sides. Cover, and refrigerate 8 hours or overnight.
  3. The next morning, preheat the oven to 375 degrees F (190 degrees C).
  4. Bake casserole for 45 minutes, or until set and golden brown.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

GRAYJETMAN
44

GRAYJETMAN

8/21/2003

I added a few raisins between the layers of bread, and mixed some cinnamon, cloves and nutmeg to the egg-milk-syrup mixture ... This is soooooooooooooo Good! Thanks Dawn for a fabulous recipe, too bad the rating stars only go to 5, cause this one gets a 10 in my book.

MARYCHRIS9
41

MARYCHRIS9

2/18/2003

I have had the pleasure of having this recipe for about a year. I used to make it only for brunches, but everyone loved it so much, I now make it and keep it in the fridge to be heated up in individual servings by anyone needing a quick breakfast. Much better than those toaster things and better for you. It is gone pretty quickly since they eat it after school, after work and for dessert. An all around favorite. I have put raisins in it and added nutmeg also apples cut in small pieces. The blueberry sounds good, I'll give that a try. Everyone loves this one, it is easy and good a real keeper. In reading some reviews that have had mushy results. I don't leave the bread whole, I cut it up into bite size pieces. The first time I made it, it was a little mushy, so I put it into the micro to firm it up. It came out fine, I found that if I cut up the bread, it got firm quicker, I don't like wet french toast either. Hope this helps.

DEBBIEDO81
41

DEBBIEDO81

2/7/2003

This is an awsome recipe, I had something similar at a bed and breakfast in Amana Iowa. They also had a apple/maple surup to drizzle over it. I made this for my MOMS Club brunch and it got rave reveiws!

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