Decadent French Toast

This is the breakfast we make for the 4th of July, Eli's Birthday. It looks festive and it tastes simply amazing. In this particular picture we also had Doug Stoddard Potatoes and quiche....the Decadent toast has all the berries. Thank you Cheree from Cooking Club.

Decadent French Toast

16 slices firm bread

4 oz. cream cheese

Cinnamon & Sugar

1/4 c. maple syrup

1 c. brown sugar

1 cube butter

6 eggs

1 3/4 c. milk

1 t. vanilla

Berries and sour cream



Spread 8 slices of bread with cream cheese and sprinkle with cinnamon & Sugar. Lightly spread remaining 8 bread slices with cream cheese and place on top of original 8 slices of bread. Cut diagonally so you have 16 wedges.

In a saucepan, combine syrup, brown sugar and butter. Cook for 5 minutes until sugar is dissolved. pour mixture in bottom of large cookie sheet. Place bread in cookie sheet on top of syrup mixture.

Blend eggs, milk and vanilla. Pour over bread. Cover and let stand in refridgerator at least 45 minutes...or overnight. Bake 350 degrees 30-40 minutes. Remove pieces from pan. Flip to caramel side up. Top with berries and sour cream.