To facilitate easier serving, I slice the bread into 12 slices, then make six "sandwiches" with cream cheese on each slice of bread and a small handful of blueberries. I cut cut each sandwich in half, then fit the halves in a 9 x 13 pan. In the morning, I flip over each sandwich so the soggier side is on top and the drier side is on the bottom before baking. This ensures 12 clearly defined portions, easy serving and eating, and even distribution of the egg and milk mixture. I bring this whenever I need a brunch dish for work or other gatherings.
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To facilitate easier serving, I slice the bread into 12 slices, then make six "sandwiches"...