Black Friar Inn

Bar Harbor, Maine

Specialty Recipe

Stuffed French Toast

Like many other innkeepers, this is a recipe I created because I wasn't satisfied with the flavor of other Stuffed French Toasts. Since our Inn is in Maine, it seemed natural to use Maine products (maple syrup; this is great with wild blueberries). I also wanted the sourness of the sour dough to balance the other flavors.

I find that if I freeze the bread and cream cheese, it makes it easier to cube them. It cuts easier if allowed to cool slightly, but I like it hot; it's up to you. We serve this for breakfast, in the sun room at the central table that serves 10.

Ingredients:

6 slices sour dough bread, cut into 1/4-inch cubes

4 ounces cream cheese, cubed

6 eggs

1/4 cup maple syrup

1 cup milk

Cinnamon and nutmeg to taste

Blueberries/fruit as desired

Place half of the bread cubes in a 8 x 8-inch lightly greased pan. Put cream cheese cubes on top, then fruit, and top with remaining bread cubes. Combine eggs, syrup, milk and cinnamon and nutmeg. Pour over bread. Heat oven to 350 degrees. When ready to bake, remove plastic wrap and bake for 45 minutes or until set.

Serves: 6

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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