Stuffed French Toast

Stuffed French Toast

Casandra Yaz 8

"This recipe was given to me by my Home Economics teacher more than 25 years ago. She was the first person I new that died of Breast Cancer. Is great for the family breakfast during the holidays or any special morning. Prepare it the night before and just bake it in the morning."
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85 min. 0 servings yields 12 servings
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Original recipe yields 0 servings



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  1. Trim crusts from bread. Arrange half of the bread in a by 9 by 13-inch baking dish coated with cooking spray.
  2. Combine milk, 5 eggs, half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
  3. Combine 1 egg, 1/2 cup sugar, vanilla, nutmeg, and cheeses in a food processor or blender; process until smooth.
  4. Pour cream cheese mixture over moist bread in dish. Top with remaining bread; pour remaining milk mixture over bread.
  5. Cover and refrigerate 8 hours or overnight.
  6. Preheat oven to 350 degrees F.
  7. Let the dish come to room temperature about 30 minutes. Uncover and bake for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon-sugar, if desired.
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