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. This is the perfect holiday breakfast item as well!
Stuffed French Toast has been an all-time favorite item. I’ve made this for over twenty years.
Yes, over 30 years!
EVERYONE in my family looks forward to it each year when I make it for Christmas Morning, but it’s also so del
icious 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! Add some scrambled eggs as a side if you’re serving a crowd and want to have more food.
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 the bread in a buttered 13×9 pan or a large bowl for easy mixing. (I prefer French bread, the large loaves the grocery stores bake work best, fluffy bread is better than thick dense bread) I used to use sandwich bread, but I never liked that it didn’t bake up “thick”. French bread is the way to go!
- Then add dollops of cream cheese. I use a tablespoon scoop and then split them in half as i place them onto the bread mixture.
- Pour egg mixture over the top, drizzle with syrup, and dusting of 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 I 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:
I recall watching a TV show over 30 years ago and writing the recipe down and making it, then when remaking it… adjusting it so it was just what I wanted it to taste like. This rich and delicious overnight french toast recipe tastes amazing.
It’s great for any large gathering and perfect to make and enjoy leftovers, (in my house everyone fights over any leftovers) there is no need to wait until a holiday rolls around.. make some today!
Should I leave the cream cheese on top or mix it in?
I’ve done both but ultimately like it on top. I try to evenly space dollops on top of the bread mixture and it bakes up beautifully so every portion has cream cheese.
NOTE on bread:
i prefer to use French bread and I cut it in 1″ squares and let it go stale for a few hours, it allows the eggs to absorb and bakes up fluffier. Sandwich bread is good, but it’s like making French toast in a pan, thick French bread is better than thin sandwich bread, which tends to have a slightly mushy texture.
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.
Servings: 8 -10 servings
- I loaf of bread I prefer french bread, a large wide loaf 1 lb. fresh baked in grocery stores.
- 1 dozen eggs
- 2 cups milk
- 1 tablespoon vanilla I like a lot of vanilla flavor
- 3/4 cup maple syrup
- 1-8 oz. package cream cheese you can use whipped cream cheese
- 1/2 teaspoon cinnamon
note on bread: i prefer to use french bread and I cut it in 1" squares and let it go stale for a few hours, it allows the eggs to absorb and bakes up fluffier. Sandwich bread is good, but it's like making French toast in a pan, thick French bread is better than thin sandwich bread, which tends to have a slightly mushy texture.
- 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 cubed m1 inc cubes, allow hte bread to go stale a couple house or longer. I'll absorb the egg mixture nicley and bake up fluffy vs. heavier.
- Mix the eggs, milk, syrup and vanilla.
- Mix the egg mixute and the bread until it coated.
- Place in the baking pan.
- Cream cheese- dice or use a tablespoon scoop- and split the portion in half as you place it onto the bread mixture.
- 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° for 1 hour or until the center is fully cooked. at least 165°, I prefer the internal temperature to be closer to 175 but it can be higher.. It should not appear "eggy" it should be puffed up high.
- Often it takes over an hour.
- it can be removed from the fridge for an hour before baking.
- 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. Sometimes I make a batch and a half which will take longer to bake.
- You can add diced breakfast sausage or bacon if you prefer. I prefer bacon on the side, and some fresh fruit and even scrambled eggs when serving as a full breakfast.
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