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Easter Breakfast Casserole(0 vote)Rate this listing  1 loaf Il Fornaio Colomba Pasquale (Easter Panettone) (16 oz.), cut into 1-in. cubes 8 oz. Niman Ranch Cured Ham Steak (Approximately ½ of a steak), cut into ½-in.cubes 1 pkg TJ’s Brick Cream Cheese (8 oz.), cubed 12 Large Eggs 1C Milk ⅓C Maple Syrup 1) Grease a 9x13 baking dish. Spread half of the bread cubes in the bottom of dish. Sprinkle cream cheese & ham over the bread. Cover with remaining bread cubes. 2) Whisk together eggs, milk & maple syrup; pour over bread mixture. Press casserole down to compress & refrigerate overnight. 3) Next morning, preheat oven to 375º and bake for 45 minutes. 4) Before serving, poke holes in the casserole with a knife and pour some additional Maple Syrup over the top. Chef Marcus (Tucson Store 88/Grant and Swann) Submitted on 04/15/2007 by Demo Divo
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