Baked stuffed french toast recipe

Baked Stuffed French Toast recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This baked stuffed French toast recipe is a delightful twist on a classic breakfast dish. It combines the rich flavors of French toast with a creamy and sweet filling, resulting in a decadent treat that is perfect for special occasions or lazy weekend mornings. The bread is soaked in a custard mixture, then stuffed with a luscious filling before being baked to golden perfection. With its irresistible combination of flavors and textures, this recipe is sure to become a new favorite.

Keywords: baked, stuffed, French toast, recipe, creamy.

Baked stuffed french toast recipe details

Baked stuffed french toast recipe, recipe Rating: 4.6
Number of votes:112

Ingredients

dish 10 1/2 x 14

1 loaf unsliced cinnamon bread (or other heavy bread)

4 ounces cream cheese softened (30 seconds in the microwave usually works)

1 large can sliced peaches

1 large banana

11 or 12 large eggs

1-3/4 to 2 cups milk

1/2 to 2/3 cup syrup

sprinkle with cinnamon sugar

Instructions:

The amount of milk and eggs you need depends on the bread you use. i.e. if it’s real dense.

Spray dish with Pam. Slice bread very thin and place layer in dish. (Use about half the loaf) Spread with softened cream cheese. Slice peaches thin and place on bread in a row close together. Slice banana thin and place on bread next to peaches close together. Repeat with peaches, then banana until all bread is covered. Top with other half of the bread torn up into small pieces. Beat eggs, add milk, beat, add syrup. Pour slowly over all in dish. Sprinkle with cinnamon sugar mixture.

Refrigerate overnight. Bake at 350 degrees covered with foil, 30 minutes, remove cover and bake 20 to 25 minutes more. Done when risen and golden brown.

Fruit layer can be blueberries, but I found the frozen blueberries don’t work well. When fresh ones are in season, it is wonderful. Layer the blueberries on the cream cheese and sprinkle with a little bit of sugar and go on from there.

I do this by sight more than by a recipe but Al has been after me to put it in writing. This can be done in any size dish using less of everything.