"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Baked Stuffed French Toast Recipe

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

Sheirlie Prophet
Added: Friday, April 4, 2008


24 slices French bread, cut in 2 inches thick
3/4 c. butter softened
3/4 c.(6oz.) cream cheese
1 1/2 c. raspberry jam
4 1/2 c. liquid egg substituted(also called egg whites)
3 c. milk
1 1/2 c. sugar
2 tsp. cinnamon
3 c. sliced almonds
3/4 c. brown sugar
3/4 c. oats
1/4 C. + 2 T. flour
3/4 tsp. vanilla

Coat three 9X13 baking dishes with cooking spray.
Create a pocket in each slice of bread(cut horizontal about halfway through each slice.
In a med. bowl,combine the butter, cream cheese and jam. Spoon 2 T. of mix. into each slice then arrange them in a prepared dish.
In large bowl, combine egg sub., milk, sugar and 1 tsp.of cinnamon. Pour this mix over the bread dividing it evenly between the 3 dishes. In a med. bowl , use your hands to mix the almonds, brown sugar,
oats, lour, remaining cinnamon. and vanilla. Spread over the bread.
To freeze, cover pans with heavy-duty foil. Label, date ad freeze for up to 3 months.
To cook, thaw at room temperature, (sit at room temp at least 30 min.Preheat oven to 325. Bake, uncovered, for 1 hour, or until egg mix has set and the toast is browned.

Number Of Servings:
Number Of Servings:
each pan makes 6 servings




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