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Stillmeadow Stuffed French Toast

Photo Credit
Sam Jones/Quinn Brein
The Editors
Yield
Makes 6 to 8 servings.
Category
Bread
Quickbreads, Coffee Cakes
Course
Breakfast & Brunches
Preparation Method
Bake
Sources
Country Inn Breakfast Cookbook
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This Stuffed French Toast is an overnight recipe that allows us more time to spend with guests! It is excellent with fruit compote or with extra warmed syrup on the side.

–Courtesy of Stillmeadow Bed and Breakfast in Hampstead, New Hampshire

Ingredients
12 to 16 slices raisin or cinnamon bread
1/2 to 3/4 cup cream cheese, softened
1/2 cup sugar
1 tablespoon ground cinnamon
8 eggs
1/2 cup milk or heavy cream
1/2 cup maple syrup
confectioners' sugar
Instructions

 

Grease or spray a 13x9-inch casserole dish (glass works best). Arrange a layer of bread slices on the bottom of the dish, covering completely. Spread each slice with a generous layer of cream cheese. Stir together the sugar and cinnamon, then sprinkle over the cream cheese. Top with the same arrangement of bread slices.

In a  bowl, mix eggs, milk, and maple syrup, then pour over the bread. If bread floats, push down to immerse in liquid. Cover with plastic wrap and refrigerate overnight.

Bake uncovered in a 350˚F oven until golden and puffy, about 45 minutes. To serve, cut through bread slices diagonally, creating triangles and sprinkle with confectioners’ sugar.

 

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The Old Farmer's Almanac Editors

We love introducing fun new recipes as well as time-tested recipes, straight from the archives! Read More from The Old Farmer's Almanac Editors
 

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