Stuffed French Toast
  • I loaf of bread,(I often use wheat, today I used white) remove the crust
  • 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
  1. 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.
  2. 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.
  3. The next morning bake at 350 or until the 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.
Recipe by Created by Diane at