A little crunchy on the top and gooey in the middle, this simple breakfast casserole is the perfect addition to Sunday brunch.
Photo by Farideh Sadeghin
Prep: 15 minutes, plus overnight
Total: 1 hour
1 loaf white bread, cubed
8 ounces|226 grams cream cheese, cubed and softened
1 cup|250 ml milk
1/2 cup|125 ml maple syrup
1 dozen large eggs
1. Place half of the cubed bread in a 9-inch-by-13-inch baking dish. Layer cubed cream cheese on top. Add remaining bread cubes to cover cream cheese.
2. In a large bowl, beat the milk, maple syrup, and the eggs. Pour over the bread, cover the dish, and refrigerate overnight.
3. The next day, heat the oven to 350°F. Remove the cover from the dish and let sit for about 30 minutes at room temperature. Bake for 45 minutes or until puffed and golden.