9 oz. of very dry bread (baguettes work great)
1 TBSP butter
1 1/3 cups milk
¼ cup maple syrup
¼ tsp. salt
1 tsp cinnamon(optional)
½ tsp nutmeg
1 tsp. vanilla extract
3 oz. cream cheese
4 oz. Fully cooked sausage (optional)
--Cube bread into 1-inch cubes.
--Grease an 8x8 baking dish with butter.
--Place cubed bread in the prepared casserole dish.
--Beat together eggs, maple syrup, salt, vanilla, and cinnamon(optional)
--Cut cream cheese into ½ inch portions and place over the top of the bread.
--Spoon drained, cooked sausage over top of cream cheese.
--Pour egg mixture over top, making sure ingredients are submerged in the egg mixture.
--Shake nutmeg over top.
--Cover with plastic and refrigerate overnight.
--To bake, remove the casserole from the refrigerator ½ hour before baking.
Preheat oven to 350 degrees. Remove Plastic wrap. Bake for 35 minutes or until the egg is set.
--Serve with additional warmed maple syrup.
The Rum Barrel-Aged is so good on this!