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French Toast, Stuffed Oven Recipe

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

Contributor:  
Contributor:  
Ginger Paris
Added: Monday, February 7, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbsp softened butter
1 16 oz. French bread loaf, sliced thick, butter one side, then cut into large cubes (I used Cinnamon swirl bread in the top layer, mixed with a little French bread cubes) stale works best
1 12 oz. jar orange marmalade (I did not use this much can use jellies or fresh fruits)
2 cups low-fat milk
1/3 cup sugar
1 tsp vanilla extract
tsp ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts ( I omitted)

Directions:
Directions:
Spray 13x9 **pan with cooking spray.
Cover bottom with bread cubes.
Spread marmalade evenly over bread cubes.
I used 8 oz of cream cheese, placing small cubes evenly over the bread.
Top with remaining bread cubes (I used cinnamon swirl-Pepperidge Farm from the bakery outlet)
Combine milk, sugar, vanilla, nutmeg and eggs. Whisk till smooth.
Pour over bread.
Cover and refrigerate 8 hours or overnight. Preheat oven to 350, (can sprinkle with nuts)
Bake for 45 minutes or till golden.
Let stand 5 minutes before cutting.
** I used a 15x11 pan so I increased to 8 or 9 eggs and 3 cups milk.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
overnight
Personal Notes:
Personal Notes:
Served on Christmas morning. Excellent to prepare the night before if you have company. To serve more, use a 15x11 pan, increase to 8 or 9 eggs and 3 cups milk.

 

 

 

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