I’m bringing this recipe forward from 2006 for folks who may not have seen it yet. We still make it on Christmas Eve morning every year!
Here’s our traditional Christmas breakfast. I love that we can make it the night before and just stick it in the oven in the morning! It can be made egg-free, by adding a little more milk instead of the eggs. If you need it to be gluten free, just cube up a loaf of gluten-free bread instead of french bread.
- 1 pound of French bread
- 8 ounce package cream cheese, cubed
- 8 eggs
- 2 cups milk
- 6 tablespoons butter, melted
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
- Cut French bread loaf into cubes (about 12 cups bread cubes). Grease a 13x9 inch baking pan. In the prepared pan place half of the bread cubes. Top with the cream cheese cubes and then the remaining bread cubes.
- Whisk together eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour the 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 plastic wrap and bake in a 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes. Makes 6-8 servings.
Here’s a video of me making this recipe for ParentsTV a few years back. Begin around 2:30 to jump straight to the recipe tutorial.Pin It