This recipe is too good to ever lose, so I'm putting it here for safe keeping. It comes from a co-worker and baker extraordinaire. I made it for Jess's baby shower and E made the delicious asparagus pancetta hash from Smitten Kitchen's recipe. Yum!
I have to admit, the food was great. Check out this spread!
16 to 20 slices of cinnamon-raisin bread (or challah if you're not into raisins)
cinnamon
nutmeg
6 large eggs
2 c fat free half and half
2 c skim, 1% or 2% milk
2 tsp vanilla
1 c sugar
Filling:
16 oz (2 bricks) Neufchatel cheese (1/3 less fat than cream cheese, same taste)
1 tsp vanilla
2 eggs
1/2 c sugar
1. Spray a 9 x 13 baking pan or dish with Pam (or butter).
2. Arrange 8 to 10 slices of bread (I overlapped the challah a bit so that the bottom of the pan was covered) in the baking pan.
3. Sprinkle bread lightly with cinnamon and nutmeg. Mix filling ingredients (I used a whisk and it was slightly lumpy, but this is OK, you could also use a mixer) and spread over bread layer.
4. Arrange remaining bread on top, and sprinkle lightly with more cinnamon and nutmeg.
5. Mix the 6 eggs, half and half, whole milk, 2 tsp vanilla, and 1 c sugar (again I used a whisk and a *big* bowl), and slowly pour this mixture over the bread. (It bubbles up, so be careful.) Try to leave as little bread sticking out of the liquid as possible. I found that I had about half the liquid left over, but I'm not sure if this was just because my pan wasn't deep enough. I'd say, for the first time baking it, make all the liquid and then adjust according to your pan.
6. Cover with tinfoil and refrigerate overnight.
7. The next day, bake, covered, at 350 for 40 minutes, then uncover and bake 20 minutes more. Cut into center gently and make sure the inside is moist but not soupy. Bake a little longer if necessary. Let stand 10 or 15 minutes before cutting.
8. Sprinkle with confectioner’s sugar, or serve with maple syrup or sauteed apples or peaches.
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