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
Ingredients
- 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.
Instructions
- 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.