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Make Ahead Stuffed French Toast

Make Ahead Stuffed French ToastExpecting overnight company? Give yourself more time for visiting in the morning by preparing this tasty breakfast casserole the night before. This makes a great dish for holiday breakfast and brunch buffets, too!

Recipe Ingredients:

30 to 36 (1/2-inch) French bread or baguette slices (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 salt
Powdered sugar for sprinkling (optional)

Cooking Directions:

  1. Spread 1/2 of the bread slices with cream cheese and strawberry preserves and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13x9x2-inch glass baking dish.
  2. Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1 hour or overnight.
  3. Preheat oven to 350°F (175°C).
  4. Bake in center of oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 minutes.
  5. Sprinkle with powdered sugar, if desired, and serve.

Makes 8 servings.

Nutritional Information Per Serving (1/8 of 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 courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).