Naniboujou Stuffed Baked French Toast

Naniboujou Stuffed Baked French Toast

I spent the summer between my junior and senior years of college cooking breakfast and lunch at the Naniboujou Lodge in Grand Marais, Minnesota.  What a wonderful adventure in a beautiful location!  Right on the shores of Lake Superior, the lodge is quaint, quiet and gives a chance for personal reflection.  If you ever get the chance do visit Grand Marais, the Nani is a must...even if it is just for their Sunday brunch or afternoon tea.  

Wake up to this recipe on Christmas morning, for a lazy weekend breakfast or bring it to your next event.  It is always a crowd pleaser!  

Grease a 9x13 baking dish.

1 lb.     French bread, cubed
8 oz.    Cream cheese, diced into 1" pieces
8          Eggs
2 1/2 C  Half and half
6 T       Butter, melted and cooled
1/4 C     Maple syrup
           Cinnamon

Place half of the bread cubes in prepared pan.  Spread the cream cheese cubes evenly over the bread, and add the rest of the bread cubes.  In a large mixing bowl, beat the eggs well.  Add the half and half, butter and maple syrup.  Pour over the bread and press down slightly to ensure bread is moistened.  Cover with plastic wrap and refrigerate overnight.  Preheat oven to 350.  Sprinkle with cinnamon before baking.  Bake about 45 minutes, or until golden brown.  


"The prestigious Naniboujou charter members included Babe Ruth, the famous New York Yankee, Jack Dempsey, the former world heavyweight champion, and Ring Lardner, a New York newspaperman. "  Naniboujou history

http://naniboujou.com/