- Yield: 1 pan
- Prep Time: 20 minutes
- Cook Time: 40 to 50 minutes
- Serving: 8 servings
Partridgeberry Maple French Toast
Hi and welcome to our website!
If you are looking for a recipe for a family breakfast or brunch, you are in the right place!
Our recipe today is from a cookbook called NEWFOUNDLAND'S BEST Breakfasts and Brunch written by Jennifer Leigh Hill and recipe is from Doris and Tom Sheppard from Trout River, NL.
This recipe is made at Doris and Tom's B&B located on a hill overlooking the town of Trout River, on the edge of Gros Morne National Park, here in Newfoundland and Labrador.
Cutting the stale bread into 1/2 inch cubes or 1 & 1/4 cm cubes, place half the bread cubes in the bottom of a 9 x 13 inch baking pan.
Cube or sliver the cream cheese to have equal amounts of it between all cubed bread.
This recipe calls for maple syrup but using a substitute is okay.
After all ingredient's are layered, refrigerate overnight and in the morning top with brown sugar. Bake in a 350ºF oven for 40 to 50 minutes!
Please continue on to Doris and Tom's recipe and I will share a link to my cookbooks and Jennifer Leigh Hill's cookbook for you to check out!
https://www.bonitaskitchen.com/cookbook
https://formac.ca/product/newfoundlands-best-breakfasts-and-brunch/....
Ingredients
- Stale Bread - 1 loaf, cubed
- Eggs - 10 large
- Cream Cheese - 2 x 8oz packages, cubed or slivers
- Milk - 2 cups
- Partridgeberries - 1 cup, fresh or frozen
- Maple syrup - ¼ cup, plus 8 tsp for topping
- Brown sugar - 2 or 3 tbsp
- Cool whip - 8 tbsp, or whipped cream of choice
Instructions
Method:
In a 9 by 13-inch greased pan, spread half of the cubed stale bread.
Layer with half of cubed cream cheese and half the partridgeberries. Layer remaining bread and berries, and top with rest of the cream cheese, poking the cream cheese sliver’s into spaces between the bread cubes.
Mix eggs, milk and maple syrup and pour over top of bread.
Let set overnight in fridge.
In the morning preheat the oven to 350ºf. Sprinkle brown sugar on top.
Bake 40 to 50 minutes.
Serve with additional maple syrup and top with cool whip.
Testers tip:
Cranberries could be substituted for a similar taste, however you might want to increase the brown sugar to compensate for the tartness.
Extra notes:
Cut bread around ½ inch or 1¼ cm, plus a mixture of different breads can be substituted to this recipe.
Cut cream cheese in cube or sliver’s to use with recipe, you can use name brand Philadelphia cheap cheese or no-name.
Doris said you can use other berries if you don’t have access to partridgeberries or cranberries.
“Hi Bonita “ November 7, 2022”
It was nice chatting with you just now.
So happy you are interested in my recipe for partridge berries French toast casserole.
I am happy that you are going to use it, with my Blessing
Regards: Doris”
Doris and Tom Sheppard’s B&B is located on a hill overlooking the town of trout river,on the edge of Gros Morne National Park. From the Bed and Breakfast, there’s a 360º view of the Tableland Mountains, Trout River, Pond Fjord and the Atlantic Ocean.
Allergens
bread, Egg, Milk, White Flour
We hope you are interested in Doris and Tom’s recipe for Partridgeberry Maple French Toast. Plus if you are looking to see more of Jennifer’s cookbook and also included are listings for the 32 contributing B&Bs, with contact information. Maps and their location here in Newfoundland and Labrador, plus details about myself and two other Newfoundland Food Bloggers with their recipes, over 59 recipe included in her cookbook.
Thank you to Jennifer Leigh Hill and Doris and Tom Sheppard’s for giving us their permission to make one of their recipes for this lovely cookbook. It was a join to share with all of you and anything Newfoundland and Labrador I’m excited to share with our viewers. So on behalf of myself, RMHussey Productions and Team, thank you for stopping by and from our kitchen to yours. 🙂 Enjoy Bonita
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