|
18 slices
French bread
|
|
12 teaspoons
raspberry or Apricot Jam
|
|
6 ounces
cream cheese
|
|
6
eggs
|
|
pinch of salt
|
|
2 cups
half and half
|
|
2 cups
milk
|
|
1 teaspoon
orange zest
|
|
1/4 teaspoon
ground nutmeg
|
|
confectioner's sugar for dusting
|
Equipment List:
Cooking Instructions
Butter the bottom and sides of a 9" x 13" rectangular baking pan.
Spread 1 tablespoon cream cheese on each of 6 slices of bread. Top with 1 teaspoon jam. Place slices of bread in bottom of prepared pan. Spread 6 more slices of bread with cream cheese and jam. Place these on top of the first layer. Top each stack with a plain slice of bread. Stacks should touch but not overlap.
In a medium mixing bowl, whisk together eggs, salt, half and half, milk and orange zest. Pour mixture slowly over bread slices. Sprinkle with nutmeg. Cover pan securely with plastic wrap. Refrigerate 8 hours or overnight.
Remove pan from refrigerator, uncover and place in cold oven. Heat oven to 350 F. Bake until golden, about 40 to 50 minutes. Remove from oven and dust with confectioner's sugar. Serve hot.
Serves 8.
chefs™ Kitchen