Stuffed French Toast
September 5, 2010
Sunday Brunch would be the same with out Stuffed French Toast.
I love that you can make this the night before and just bake it in the morning.
Stuffed French Toast has been an all time favorite item I’ve made for over twenty years. I always make it for Christmas morning. Today wasn’t Christmas morning, just a fun Sunday Brunch with friends.
Stuffed French Toast Recipe
I loaf of bread,(I often use wheat, today I used white. remove crust)
one dozen eggs
2 cups milk
1 T vanilla
3/4 cup syrup
one package cream cheese
Dice the bread into cubes, place half on the diced bread in a buttered 9×13 pan. Dice cream cheese into cubes, yes it’s a little messy. Once cut you can break into pieces off of the knife and place on top of half the bread creating the first layer in bottom of pan. Repeat with another layer of bread and cream cheese.
Mix eggs, vanilla, syrup,together. Pour over top of bread and cream cheese evenly. Dust top with cinnamon. Cover and place in refrigerator over night, the bread will soak up the egg mixture and bake up fluffy in the morning.
The next morning bake at 350 for at till center is cooked. Often it takes over an hour. I usually get impatient and put the temperature up to 400 after the first hour to speed it up, and I always hope it doesn’t burn the bottom. I think I will now plan an hour and a half baking time at 350.
Along with Mimosa’s and Bloody Mary’s we had….
We enjoyed this along with a wonderful fruit platter my sweet friend Brandi brought
I’ve made this potato dish many times and blogged the recipe here I’m so glad I plenty of scallions, I doubled the recipe. I’m sure the steam didn’t help as I quickly tried to snap a photo before it was all gobbled up!
We also had scrambled eggs.
Love days spent with great friends!