Holiday Recipe: Christmas French Toast 12/20/12

KY3's Ozarks Today got a private cooking lesson at Silver Dollar City's Culinary and Craft School.

Here's a special holiday breakfast recipe that won't keep you in the kitchen long.

Cinnamon Raisin French Toast Souffle’

1 large loaf of cinnamon raisin bread 3/4 cup of maple syrup, divided 12 ounces of cream cheese, softened 6 ounces of butter, softened 10 eggs, beaten 3 cups of half and half Place chopped/broken bread in a well -buttered 9 x 13 inch glass pan.  Mix cream cheese, butter and 1/4 cup maple syrup until smooth.  Spread on top of the bread, leaving space to pour the egg mixture through. Beat eggs, half and half and 1/2 cup of maple syrup.  Pour over bread and sprinkle with pecans and cinnamon sugar.  Cover and refrigerate overnight. Uncover and bake 50-55 minutes at 350 degrees.  Cut into squares and sprinkle with powdered sugar. Serves 12. Options: Use fat-free coffee-mate or fat-free half & half instead of regular half & half. For those who enjoy the sweet and savory mix, cook some pork sausage, drain well, and add to the filling. How much sausage? For a full recipe, about 1/2-3/4 lb, finely crumbled. Kids don't like raisins? Just get cinnamon bread!