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Make Ahead Stuffed French Toast recipe

Make Ahead Stuffed French Toast.

Expecting overnight company? Give yourselfmore time for visiting in the morning by preparing this tastybreakfast casserole the night before. This makes a great dishfor holiday breakfast and brunch buffets, too!

Recipe: Make Ahead StuffedFrench Toast

30 to 36 (1/2-inch) French bread or baguetteslices (12 ounces total)
4 ounces cream cheese, softened
1 cup strawberry preserves
8 large eggs
1 1/2 cups milk
1 (8-ounce) can crushed pineapple, undrained
1/4 cup orange juice
2 teaspoons freshly grated orange peel
1 teaspoon vanilla extract
1/2 teaspoon saltPowdered sugar for sprinkling (optional)

  • Spread 1/2 of the bread slices with creamcheese and strawberry preserves and top with remaining breadslices to make little sandwiches. Arrange sandwiches in greased13 x 9-inch glass baking dish.
  • Whisk eggs in medium bowl until foamy.Stir in milk, pineapple, orange juice, orange peel, vanilla andsalt. Slowly pour egg mixture over bread; press bread into eggmixture. Cover and refrigerate at least 1 hour or overnight.
  • Preheat oven to 350°F (175°C).
  • Bake in center of oven until puffed, goldenand knife inserted near centers comes out clean, about 45 to50 minutes.
  • Sprinkle with powdered sugar, if desired,and serve.

    Makes 8 servings.

    Nutrition information per serving (1/8of recipe): calories: 389; total fat: 11g; saturated fat: 5g;polyunsaturated fat: 2g; monounsaturated fat: 4g; cholesterol:205mg; sodium: 560mg; carbohydrates: 59g; dietary fiber: 1g;protein: 14g; vitamin A: 563.4IU; vitamin D: IU; folate: 93.3mcg;calcium: 121.3mg; iron: 2.6mg; choline: 145.1mg

    Recipe and photograph provided courtesyof the American Egg Board (AEB) and Egg Nutrition Center (ENC).

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