Sunday Brunch would be the same without 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 this for over twenty years.
Yes, over 20 years.
EVERYONE in my family looks forward to it each year when I make it for Christmas Morning, but it’s also so delicious for brunch, and each year without fail I make it!
I’ve served this for large family gatherings too and it sure makes serving a room full of people easy.
It’s prepared the night before and takes only about 10 minutes. Then the next morning after the bread has soaked up all the egg mixture into the oven it goes. It takes at least an hour to bake it.
It’s prepared the night before and takes only about 10 minutes. Then the next morning after the bread has soaked up all the egg mixture into the oven it goes. It takes at least an hour to bake it.
Its flavor is rich and delicious and it’s perfect with a side of fruit and some bacon!
If you’re looking for more items to serve for the morning to noon hour, this Cheesy Baked Potatoes is always a winner as well.
If you like sauces, this Blueberry Syrup is so yummy, I just love it breakfast items. I also love this Blueberry Curd too. You can make either of these with strawberries as well.
If you like sauces, this Blueberry Syrup is so yummy, I just love it breakfast items. I also love this Blueberry Curd too. You can make either of these with strawberries as well.
Serve it with some Mimosa’s and Bloody Mary’s for the perfect daytime party food.
Stuffed French Toast
Ingredients
- I loaf of bread,(I often use wheat, today I used white) remove crust
- 1 dozen eggs
- 2 cups milk
- 1 tablespoon vanilla (I like a lot of vanilla flavor)
- ¾ cup syrup
- 1-8oz. package cream cheese (you can use whipped cream cheese)
- ½ teaspoon cinnamon
Instructions
- Dice the bread into cubes, place half on the diced bread in a buttered 9x13 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 the bottom of the pan. Repeat with another layer of bread and cream cheese.
- Mix eggs, vanilla, syrup, and milk together. Pour over top of bread and cream cheese evenly. Dust top with cinnamon. Cover and place in refrigerator overnight, 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.
Raina says
September 5, 2010 at 11:37 pmLooks incredible Diane! I have never seen stuffed French toast with cream cheese….sounds delicious! Your guests must have been thrilled!
Janie B says
September 5, 2010 at 11:55 pmYum, yum, and YUM!
Lin says
September 6, 2010 at 12:05 amWow, this looks delicious! I might just have to go out & buy all the ingredients tonight so we can have it for breakfast.
Thanks for the great recipes 🙂
Shana says
September 6, 2010 at 12:53 amOh dear Lord that looks so good. I have not seen an update for your blog for a long time. I am so glad I found it again!!
Ava says
September 6, 2010 at 1:53 amSounds awesome!
http://www.retrohousewiferemix.blogspot.com
Sheri says
September 6, 2010 at 5:25 pmOh yum!!!
Posh Pops™ says
September 6, 2010 at 8:58 pmLooks insanely yummy!!!!
Sue says
September 8, 2010 at 4:35 amThat french toast looks awesome! I've made stuffed french toast before, but I like how you layered it to spread the cream cheese throughout:)
cookies and cups says
September 8, 2010 at 12:37 pmThat stuffed french toast looks amazing!!!
Sharon says
September 19, 2010 at 8:56 amThis looks great! What kind of syrup are you using?
Sharon says
September 24, 2010 at 12:14 pmYummy maple syrup – Thanks for the email!
ChefDruck says
December 22, 2010 at 2:12 amLove the stuffed French toast idea! Totally trying it this year. Thanks for sharing on #familyfoodchat roomie!
marla says
January 30, 2011 at 12:28 amThis stuffed french toast does look amazing! Thx for sharing 🙂
LMBC says
June 2, 2011 at 4:31 pmHi, came across your blog, and this recipe. It looks fantastic! I do have a couple of questions, really use a dozen eggs? And also I noticed in the directions it doesn’t tell you anything about the milk, I’m assuming it goes with the egg mixture, but just wanted to make sure. Nice blog.
Diane says
June 3, 2011 at 9:45 pmsorry about that, yes the milk goes in with the eggs, I will have to edit the recipe 🙂 Yes, it’s a dozen eggs. it makes a pretty nice amount, leftovers are wonderful if there is any that is. I’ve made the dish smaller, but always regret it. At an egg and a half a person that would make 8 servings and that is about right when I divide it up. Of course you can adjust accordingly.
Thanks for stopping by, I hope you enjoy the recipe and I look forward to seeing you visit again 🙂
Margo Dvorak says
August 10, 2014 at 11:42 amDiane,
I don’t have the stuffed French toast recipe in front of me but am I supposed to buy bakery bread, wheat bread or white bread? Tell me I am supposed to include the milk with the dozen eggs.?
Margo Dvorak
[email protected]
Diane says
August 10, 2014 at 1:39 pmI use sandwich bread (I use either wheat or white both taste great) you can use any type of bread you prefer. Yes the milk gets mixed in with the eggs, vanilla and syrup mixture.