Stuffed French Toast Strata

  • 1 lb. loaf French bread, unsliced
  • 2 8 oz packages cream cheese, cubed
  • 8 eggs
  • 2 1/2 cup milk, light cream or half & half
  • 6 tablespoons butter of margarine, melted
  • 1/4 cup maple syrup

Cut French bread into cubes, totaling about 12 cups bread cubes. Grease a 13 x 9 x 2 baking dish. In the prepared baking dish place half of the bread cubes. In a blender container or mixing bowl with a rotary beater, mix together eggs, milk, melted butter or margarine, and maple syrup till well combined. Pour egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten. Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove wrap from baking dish and bake at 325 degrees for 25 to 40 minutes, or until center appears set and the edges are slightly golden. Let stand about 10 minutes before serving.

Want to add something special? Serve it with apple cider syrup.

Apple Cider Syrup

  • 1/2 cup sugar
  • 4 teaspoons cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 cup apple cider or apple juice
  • 1 tablespoon lemon juice
  • 2 tablespoons butter or margarine

In a small saucepan stir together sugar, cornstarch and cinnamon. Stir in apple cider and lemon juiuce. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 2 minutes. Remove from heat and add butter or margarine.

This recipe is from the Kitchen Keepsakes from the Owen Family cookbook and first appeared in Our State’s December 2012 Recipe Newsletter.

Other recipes from the cookbook

Easy Chicken Pie
Pumpkin Cheesecake Bars

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.