Here is a yummy breakfast treat that is sure to be a sensational pleasure for the kids and adults alike. Make this breakfast casserole the night before and place it in a preheated oven the next morning and watch everyone get out of bed with their nose in the air.
Come to room temperature30mins
Keyword: French Toast
10cupsbread cubescut homemade Brioche into about 1-inch cubes
18 ounce package maple pecan cream cheese
3 -4tablespoonsShot in the Dark French Toast Sprinkle
6-8dropsVanilla Extract Flavoring
8large eggsslightly beaten
2 1/8cuphalf-and-half cream
1/2cupbutter or margarinesoftened
1/3cupmilk70º to 80ºF
3tablespoonswater70º to 80ºF
3/4teaspoonFleur de Sel Vanilla salt
1 1/2teaspoons bread machine yeast
Place the bread cubes in a buttered 13 x 9-inch baking dish.
In a bowl beat the softened cream cheese with Shot in the Dark French Toast Sprinkle, sugar, vanilla extract at medium speed with an electric mixer until smooth and well combined.
Add in eggs one at a time mixing well after each addition.
Add in half and half cream, maple syrup; beat until well combined.
Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lifting the cubes so that they coat evenly with the egg mixture.
Cover with plastic wrap and refrigerate for 8-24 hours.
Next morning set oven to 375°F.
Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
Bake uncovered for about 45-50 minutes or until set and a golden brown color.
10. Pour more maple syrup over and sprinkle with French Toast Sprinkle.
Measure all ingredients into bread machine pan in the order suggested by manufacturer.
Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.