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Overnight Stuffed French Toast Recipe

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This recipe for Overnight Stuffed French Toast is from Mt. Calvary Church Cookbook 2016, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz. softened cream cheese (less fat works fine)
3 Tbsp. sugar
8 slices cinnamon-swirl bread (with or without raisins okay)
4 eggs
1/2 c. milk
2 c. sliced fresh strawberries (I have used frozen)
1 c. blueberries (I have used frozen)
Directions:
Directions:
Mix 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. Yield: 6-8 servings.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
I have doubled the recipe, and put in a 9x13-inch pan for a GSLS Potluck Breakfast.

 

 

 

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