Sunday Brunch wouldn’t 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 and 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 the 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 breakfast items. I also love this Blueberry Curd too. You can make either of these with strawberries as well.
Serve it with some Mimosa and Bloody Marys for the perfect daytime party food.
Use a large bowl and crack the eggs into the bowl.
Whip eggs with an egg beater, add milk and vanilla, and mix until smooth.
Dice the bread into 1″ pieces.
Place 1/2 the bread in a buttered 13×9 pan.
Then add dollops of cream cheese.
Then relayer with bread and cream cheese.
Pour egg mixture over the top, drizzle with syrup and dush with cinnamon.
Cover with foil and place in the fridge overnight for the egg mixture to absorb into the bread.
You can use any bread you’d like. I’ve made it with sandwich bread, but really prefer french bread it bakes up fluffier and thicker.
This is a thick dish, I prefer it baked to an internal temperature of 180-200° otherwise it seems too heavy and dense.
Bake it covered for 50 minutes, then uncovered it to toast the top nicely. Before uncovering it, it should not be “eggy”. It often takes over an hour to bake especially if it is being baked directly from the fridge. The total time for baking can be 1 hour and 15 minutes. If you need to speed up the baking at the end, after at least 45 minutes, then increase the temperature to 400°.
Look at these other great breakfast options:
Stuffed French Toast
A delicious baked french toast recipe, stuffed with cream cheese to make it extra delicious. A perfect brunch recipe, and great for holiday breakfast. no fuss feeds a crowd, easy to prep the night before.
Author: Diane Schmidt, Created by Diane
Recipe type: Breakfast
Serves: 12+ servings
- I loaf of bread, I prefer french bread, a large wide loaf 1 lb.
- 1 dozen eggs
- 2 cups milk
- 1 tablespoon vanilla (I like a lot of vanilla flavor)
- 3/4 cup maple syrup
- 1-8oz. package cream cheese (you can use whipped cream cheese)
- 1/2 teaspoon cinnamon
- Prepare this recipe the night before for best results, this allows the egg to absorb into the bread.
- Butter a 13x9 pan.
- Dice the bread into cubes.
- Place half of the diced bread in the prepared pan.
- Dice cream cheese into cubes, yes it's a little messy, or use a spoon to scoop dollops then place them over the bread.
- 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 with foil 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° or until the center is fully cooked. I prefer the internal temperature to be 180-200°. It should not appear "eggy" it should be puffed up high.
- 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 a bit.
- It's not uncommon to take 1:15-1:30 with thick bread and when putting it in the oven directly from the fridge.
- You can add diced breakfast sausage or bacon if you prefer. I prefer bacon on the side, and some fresh fruit.
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!
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 🙂
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!!
Posh Pops™ says
Looks insanely yummy!!!!
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!!!
This looks great! What kind of syrup are you using?
Yummy maple syrup – Thanks for the email!
Love the stuffed French toast idea! Totally trying it this year. Thanks for sharing on #familyfoodchat roomie!
This stuffed french toast does look amazing! Thx for sharing 🙂
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.
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
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.?
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.