BAKED STUFFED FRENCH TOAST
This Baked Stuffed French Toast is a perfect breakfast recipe. Fill brioche with cream cheese and jam, let it soak overnight, and simply place the casserole in the oven the next morning.
Provided by The Worktop
Categories Breakfast Brunch Toasts and Sandwiches
Time 1h5m
Number Of Ingredients 7
Steps:
- The night before, grease a large casserole dish. Check that you can lay out 6 slices of bread evenly across the bottom of your casserole dish. If they do not fit, trim the bread as needed so you can fit the stuffed french toast sandwiches evenly. I use this 13-inch x 10-inch casserole dish.
- In a small bowl, mix together the cream cheese and raspberry jam.
- Spread on a thick layer of the cream cheese mixture on a slice of bread and close it with a second slice to make a sandwich. Place it in the casserole dish. Repeat with the remaining slices. You will want to divide up all of the cream cheese mixture evenly.
- Whisk the eggs together. Whisk in the milk, vanilla and salt.
- Gently pour the mixture over the French toast sandwiches. Allow it to soak for 1 minute. Then carefully using the help of a spatula, flip each sandwich over. Don't let it soak too long because if the bottom bread becomes too soggy, it's hard to flip.
- Cover and set in the refrigerator to soak overnight.
- In the morning, take the french toast casserole out of the oven 30 minutes before baking. Preheat the the oven to 350°F / 175°C.
- Bake in the middle of the oven for about 55 minutes. The Baked Stuffed French Toast Casserole is done when there's no more liquid left and the egg is set.
- Remove from the oven and allow to cool for 5 minutes before serving.
- Serve warm, topped with maple syrup, whipped cream and more jam.
Nutrition Facts : Calories 548 kcal, Carbohydrate 48 g, Protein 20 g, Fat 30 g, SaturatedFat 15 g, Cholesterol 365 mg, Sodium 626 mg, Sugar 13 g, ServingSize 1 serving
THE BEST OVERNIGHT CREAM CHEESE STUFFED FRENCH TOAST
The Best Overnight Cream Cheese Stuffed French Toast is my favorite breakfast treat! I love the cream cheese filling and the crumbly topping!
Provided by Karin and Ken
Categories Breakfast brunch Main Course
Number Of Ingredients 22
Steps:
- Prepare your deepest 9x9 inch casserole dish (as close as you can get!) or baking pan lightly coated in cooking spray. If you are using a pan of a different size you may have to adjust the number of eggs and the amount of cream and milk so that there is enough to coat the bread. You can add anther egg or two at the end if you even need it! Set aside.
- In a medium sized bowl combine softened cream cheese, sugar, vanilla, egg, and flour. Whisk until well blended. You can also use a handheld or stand mixer to make blending easier! Set aside.
- Place slices of bread across the bottom of your prepared pan. Use half slices of bread and smaller pieces to fully cover the bottom of the pan. Spread your cream cheese mixture on top of this layer of bread. The cream cheese layer will be thick. Place remaining bread slices on top of the cream cheese mixture in the pan. Try to overlap the bread in a different pattern for the top layer. Set aside.
- In a large mixing bowl combine eggs, milk, cream, vanilla, cinnamon and nutmeg. Once mixed pour slowly over bread and cream cheese. Try to coat all of the bread pieces as much as possible. Using a butter knife adjust and lift bread slightly at the outer edge, to allow egg mixture to flow between bread slices. Cover pan with aluminium foil and refrigerate overnight.
- When you are ready to bake remove pan from the fridge and keep on the counter to rest for 30 minutes before baking.
- Preheat your oven to 350 degrees.
- Grab a medium sized bowl and combine brown sugar, butter, cinnamon, and flour. Mix with a fork or your fingers until crumbly and well combined. Once the butter is totally mixed in add the chopped pecans.
- Cover the bread in your prepared pan with the streusel topping. Bake for between 45-60 minutes, until golden brown. A toothpick should come out clean when inserted into the center of the pan.
- Cut into slices. Serve with a dusting of icing or powdered sugar and fresh fruits, whipped cream, chocolate chips or maple syrup. Enjoy!
OVERNIGHT RASPBERRY STUFFED FRENCH TOAST CASSEROLE
This decadent overnight stuffed French toast is filled with cream cheese, raspberry jam, and fresh raspberries!
Provided by Stefani
Categories Breakfast
Time 40m
Number Of Ingredients 9
Steps:
- Grease a 3 quart casserole dish, such as a 9"×13" casserole dish.
- Place half of the brioche slices into the dish without overlapping them. It's OK to squeeze them a little to make them fit.
- Spread the cream cheese evenly over the brioche.
- Spread the jam evenly over the cream cheese.
- Evenly distribute the raspberries on top of the jam.
- Top with the rest of the bread, creating a bunch of sandwiches.
- In a large bowl, whisk together the remaining ingredients and pour evenly over the entire dish.
- Cover the casserole dish and refrigerate overnight.
- When ready to bake, preheat the oven to 350 F.
- Keep the casserole dish covered and bake for 90 minutes or until no liquid remains.
- Serve immediately.
Nutrition Facts : Calories 409 kcal, Carbohydrate 40 g, Protein 10 g, Fat 23 g, SaturatedFat 12 g, Cholesterol 212 mg, Sodium 302 mg, Fiber 1 g, Sugar 17 g, ServingSize 1 serving
OVERNIGHT STUFFED FRENCH TOAST
This brunch dish is so rich that no one will suspect each generous serving has just 3 grams of fat."I don't like to cook a lot in the morning so this make-ahead dish is perfect for us," says Brenda Childress of Broken Arrow, Oklahoma.
Provided by Taste of Home
Time 1h5m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup.
Nutrition Facts : Calories 306 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 805mg sodium, Carbohydrate 54g carbohydrate (6g sugars, Fiber 3g fiber), Protein 19g protein.
STUFFED OVERNIGHT FRENCH TOAST
Serve this Stuffed Overnight French Toast while the cream cheese is all warm and melty, and your houseguests will think they stumbled into a five-star B&B! Cinnamon swirl bread, cream cheese and fresh raspberries and blueberries make this Stuffed Overnight French Toast recipe truly delectable.
Provided by My Food and Family
Categories Dairy
Time 12h50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Mix reduced-fat cream cheese and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Cover with remaining bread slices, cream cheese-sides down.
- Whisk eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
- Heat oven to 350ºF. Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with fruit.
Nutrition Facts : Calories 230, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CINNAMON BAKED FRENCH TOAST
Ree Drummond's cinnamon baked French toast from Food Network is topped with cinnamon, nutmeg and bright blueberries.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 13h
Yield 12 servings
Number Of Ingredients 16
Steps:
- For the French toast: Grease the baking pan with butter. Tear the bread into chunks, or cut into cubes, and evenly distribute in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably).
- For the topping: Mix the flour, brown sugar, cinnamon, salt and some nutmeg in a separate bowl. Stir together using a fork. Add the butter and with a pastry cutter, and mix it all together until the mixture resembles fine pebbles. Store in a re-sealable plastic bag in the fridge.
- When you're ready to bake the casserole, preheat the oven to 350 degrees F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, more bread pudding texture or for 1 hour or more for a firmer, crisper texture.
- Scoop out individual portions. Top with butter and drizzle with warm pancake syrup and sprinkle with blueberries.
OVERNIGHT FRENCH TOAST
Freedom from the skillet is a big benefit of this baked version of the classic.
Provided by Marilou Robinson
Categories Egg Breakfast Brunch Bake Bon Appétit Portland Oregon Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- To make the french toast:
- Spread butter over bottom of heavy large baking pan with 1-inch-high sides. Arrange bread slices in pan. Beat eggs, milk, sugar, syrup, vanilla and salt to blend in large bowl. Pour mixture over bread. Turn bread slices to coat. Cover with plastic and refrigerate overnight.
- Preheat oven to 400°F. Bake French bread 10 minutes. Turn bread over and continue baking until just golden, about 4 minutes longer. Transfer cooked toast to plates and sprinkle with powdered sugar. Serve immediately, passing Maple-Walnut Syrup separately.
- To prepare maple syrup:
- Combine syrup and walnuts in heavy medium saucepan. Bring to simmer. Serve syrup hot. Makes about 3 cups.
BAKED STUFFED FRENCH TOAST
This is a terrific stuffed french toast recipe. Great when you have overnight guests or for Sunday or Holiday Brunch. In a pinch, you could use canned apple pie filling instead of fresh apple. This is a great breakfast comfort food!
Provided by BlondieItaliana
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven 375 dg.
- Put 1/2 bread cubes in ungreased 11x7" dish. Cover with all of the cream cheese. Sprinkle with apple. Top with remaining bread. Beat eggs, milk, & cinnamon until blended. Pour over top & bake 35 minute
- Dust with sugar & serve with maple syrup.
Nutrition Facts : Calories 189.3, Fat 10.5, SaturatedFat 5.5, Cholesterol 129.4, Sodium 231.1, Carbohydrate 16.7, Fiber 1.2, Sugar 3.4, Protein 7.2
STUFFED FRENCH TOAST RECIPE
Wake up to a sweet and satisfying French toast for breakfast! This Stuffed French Toast is golden brown and crispy, filled with a rich and creamy filling. You will jump out of bed faster each morning to get your hands on this deliciousness!
Provided by Natalya Drozhzhin
Categories Breakfast
Time 25m
Number Of Ingredients 8
Steps:
- Prepare all ingredients. Allow cream cheese to reach room temperature.
- In a medium sized bowl, whisk eggs with milk, and half of the vanilla extract.
- In a small bowl, whip cream cheese together with sugar and the remaining vanilla extract. Add fresh blueberries into the cream mixture and stir to combine.
- Scoop up a spoonful of the cream cheese mixture and spread it onto one of the bread slices. Sandwich another slice of bread on top. Carefully dip both sides of toast into the egg mixture.
- On low heat, preheat a skillet with a tablespoon of butter. Place the assembled Stuffed French Toast and fry until golden brown, then flip over and repeat.
- Serve your Stuffed French Toast with some fresh berries and powdered sugar. Enjoy!
Nutrition Facts : Calories 475 kcal, Carbohydrate 56 g, Protein 13 g, Fat 21 g, SaturatedFat 10 g, Cholesterol 152 mg, Sodium 495 mg, Fiber 3 g, Sugar 30 g, ServingSize 1 serving
OVERNIGHT FRENCH TOAST CASSEROLE
This is a breakfast casserole that you can prepare the night before and bake in the morning. It has a wonderful flavor, and is sure to become a family favorite.
Provided by Tina Young
Categories 100+ Breakfast and Brunch Recipes Eggs
Time 9h
Yield 5
Number Of Ingredients 8
Steps:
- Pour melted butter into an 11x15-inch baking dish. Sprinkle brown sugar and cinnamon over the butter and top with bread slices, making sure slices are placed close together.
- Mix milk, eggs, and vanilla extract in a bowl until thoroughly combined; pour over bread in the baking dish. Cover with aluminum foil and refrigerate, 8 hours to overnight.
- Preheat the oven to 350 degrees F (175 degrees C).
- Place the covered casserole in the preheated oven and bake for 30 minutes. Uncover, and bake until puffed and lightly golden, about 15 minutes more.
Nutrition Facts : Calories 1076.6 calories, Carbohydrate 143.6 g, Cholesterol 367.3 mg, Fat 47.4 g, Fiber 2.7 g, Protein 23.3 g, SaturatedFat 27.2 g, Sodium 1015.1 mg, Sugar 93 g
OVERNIGHT STUFFED FRENCH TOAST
adapted from light and tasty magazine. this is fabulous and tastes so amazingly sinful- no one will believe it's healthy and lowfat!
Provided by KristenErinM
Categories Breakfast
Time 1h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- arrange 10 slices of bread in 13x9 inch baking pan coated with cooking spray. spread cream cheese on each slice.
- top with remaining bread slices.
- in bowl mix egg substitute, soy milk, 1/3 cup syrup,vanilla, and cinnamon.
- pour over bread.
- cover and refrigerate overnight.
- bake uncovered at 350 for 45-50 minute until top is lightly browned.
- pour remaining syrup over and top with strawberries.
Nutrition Facts : Calories 448.6, Fat 6.8, SaturatedFat 1.5, Cholesterol 2.6, Sodium 1036.8, Carbohydrate 71.1, Fiber 4.6, Sugar 2.6, Protein 23.8
STUFFED FRENCH TOAST
Stuffed French Toast is made with fluffy, egg-soaked bread cooked to golden brown perfection with a rich cream cheese filling.
Provided by Sabrina Snyder
Categories Breakfast
Time 15m
Number Of Ingredients 9
Steps:
- In a large bowl whisk together cream cheese, brown sugar, 1/2 teaspoon cinnamon, and vanilla extract.
- Spread mixture over half the slices.
- Combine the sandwiches and press down gently.
- In a shallow bowl add the milk, eggs, remaining 1/2 teaspoon cinnamon, and salt.
- Add the butter to a large skillet or griddle on medium heat.
- Dip the sandwiches on both sides into the egg/milk mixture and let drip for a few seconds.
- Add to the butter and cook until golden brown, about 3-4 minutes on each side.
Nutrition Facts : Calories 386 kcal, Carbohydrate 42 g, Protein 13 g, Fat 19 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 137 mg, Sodium 617 mg, Fiber 3 g, Sugar 16 g, ServingSize 1 serving
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- In a large bowl, whisk eggs with milk, sugar and vanilla until blended; pour over bread. Arrange peaches on top and sprinkle with brown sugar and cinnamon. Cover tightly and refrigerate for at least 8 hours.
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- Place banana and cream cheese in a medium sized bowl. Mash together with a fork. Add the granulated sugar and stir with a spoon until combined.
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- Spray a 9”x13” pan with cooking spray. Place bread into pan in an even layer. If you happened to have any banana mixture left over, just pour it over the top.
- In a large bowl, whisk your eggs. Add half-and-half, milk, brown sugar, salt and vanilla and whisk until everything is mixed. Pour over bread in pan. Press down with your hands as needed to make sure the egg mixture gets over all the bread. Cover with plastic wrap and place in refrigerator overnight.
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- If you're not using any meat, place all of the bread cubes in the pan or casserole dish., If you're using the meat, scatter it over the bread, and cover with the remaining bread cubes., Pour the egg/milk mixture over the bread in the pan, pushing down on the bread to submerge it as much as possible., Cover with plastic wrap, and refrigerate for several hours, or overnight., Next day, preheat the oven to 350°F., Sprinkle the top of the casserole with cinnamon-sugar, if desired.
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