French Toast, Stuffed Oven Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 Tbsp softened butter
1 16 oz. French bread loaf, sliced ½ “ 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 ¾ cups low-fat milk
1/3 cup sugar
1 tsp vanilla extract
¼ tsp ground nutmeg
6 large eggs
1/3 cup finely chopped walnuts ( I omitted)
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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 350º, (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 ½ cups milk. |
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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 ½ cups milk.
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