The Best Overnight Cream Cheese Stuffed French Toast Food

OVERNIGHT FRENCH TOAST CREAM CHEESE CASSEROLE

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• Preheat a cast-iron griddle over low heat; preheat the oven to 300 degrees F.
• Combine the cream cheese, jam and slivered almonds in a small bowl and beat with an electric mixer.
• Slice the challah into 2-inch-thick slices. With a pairing knife, make a 1/2-inch horizontal slit in the bottom crust of each slice to form a pocket.
• Using a butter knife, fill each slice with some of the cream cheese mixture. Set aside.
• Whisk together the eggs, almond extract, brown sugar and milk in a large baking dish. Dip the stuffed challah slices into the egg mixture, turning to fully coat each slice.
• Increase the temperature on the preheated griddle to medium heat; add the butter, let it melt, and then place the stuffed and dipped challah onto the griddle. Cook until golden brown, about 4 minutes per side. Transfer to a baking sheet fitted with a baking rack, and hold in the oven to keep warm. Serve with slivered almonds and maple syrup.

THE BEST OVERNIGHT CREAM CHEESE STUFFED FRENCH TOAST

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 STUFFED FRENCH TOAST

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.

FRENCH TOAST (STUFFED WITH CREAM CHEESE)

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

STUFFED OVERNIGHT FRENCH TOAST

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.

CREAM CHEESE-STUFFED FRENCH TOAST

Steps:

• The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
• Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
• In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
• When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
• Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
• Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.

OVERNIGHT STUFFED FRENCH TOAST

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.