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Stuffed French Toast Recipe

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This recipe for Stuffed French Toast, by , is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Denise Walters
Added: Saturday, May 28, 2005

Category:
Category:

Ingredients:  
Ingredients:  
20-24 Slices Cinnamon-Raisin Bread
6 Eggs
4 C Half & Half
2 tsp. Vanilla
1/2 to 1 Cup Sugar

16 oz Cream Cheese, slightly softened
1 tsp. Vanilla
2 Eggs
1/2 C Sugar

Dash of Nutmeg

Directions:
Directions:
Trim crusts from bread if desired. Spray a 3 quart (9X13) baking pan with Pam. Arrange half of bread in pan so that entire bottom is covered. Combine the six eggs, cream, vanilla and sugar in a large bowl, mixing well. Pour half of this over the bread in pan.

I sperate bowl, mix the cream cheese and remaining indgredients; beat until creamy. Pour all the filling over the moistened bread. Top with the other half of the bread slices, then pur the remaining egg/cream mixture over the top.
Sprinkle with nutmeg.

Cover and refrigerate overnight. Bake, uncovered, at 350 degrees for 45-50 minutes. Let stand about 5 minutes before cutting into 12 rectangles.

Serve with maple syrup and/or sliced fresh fruit.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
30 Minutes Prepare/45 Minutes Bake

 

 

 

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