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
cinnamon
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, and milk 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.
Stuffed French Toast
Ingredients
- I loaf of bread,(I often use wheat, today I used white. remove crus
- 1 dozen eggs
- 2 cups milk
- 1 T vanilla
- ¾ cup syrup
- 1 8oz. package cream cheese
- 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 bottom of 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 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 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!
Raina says
Looks incredible Diane! I have never seen stuffed French toast with cream cheese….sounds delicious! Your guests must have been thrilled!
Janie B says
Yum, yum, and YUM!
Lin says
Wow, 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
Oh 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
Sounds awesome!
http://www.retrohousewiferemix.blogspot.com
Sheri says
Oh yum!!!
Posh Pops™ says
Looks insanely yummy!!!!
Sue says
That 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
That stuffed french toast looks amazing!!!
Sharon says
This looks great! What kind of syrup are you using?
Sharon says
Yummy maple syrup – Thanks for the email!
ChefDruck says
Love the stuffed French toast idea! Totally trying it this year. Thanks for sharing on #familyfoodchat roomie!
marla says
This stuffed french toast does look amazing! Thx for sharing 🙂
LMBC says
Hi, 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
sorry 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
Diane,
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
Margodvorak537@gmail.com
Diane says
I 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.