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Stuffed French Toast

Photo Credit
Becky Luigart-Stayner
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings.
Category
Bread
Course
Breakfast & Brunches
Sources
The Old Farmer's Almanac Readers' Best Recipes

This stuffed French toast makes a hearty breakfast with protein and fruit filling! Mix it up for a special morning!

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Filling

Ingredients
2 packages (8 ounces each) cream cheese, softened
1/2 cup sour cream or plain yogurt
2 tablespoons sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 ripe bananas, mashed
24 slices raisin bread

Instructions

Preheat oven to 350°F. Generously grease a 15x10x1-inch baking sheet.

In a bowl, combine cream cheese, sour cream, sugar, cinnamon, vanilla, and bananas.

Spread filling evenly on one bread slice, then top with another slice. Spread filling evenly on second slice, then top with third slice. Repeat with remaining filling and bread.

French Toast

Ingredients
1-1/4 cups milk
8 eggs
2 tablespoons confectioners’ sugar
1 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
warm maple syrup, for serving

Instructions

In a bowl, combine milk, eggs, sugar, cinnamon, and vanilla. Beat until well blended.

Pour egg mixture into a shallow bowl. Dip prepared bread layers into mixture, turning to coat both sides evenly.

Place on prepared baking sheet. Bake for 8 to 10 minutes. Flip and bake for 8 to 10 minutes more, or until golden brown. Dust lightly with additional confectioners’ sugar, if desired. Serve with warm maple syrup.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Laura L Pearsall</span> Sat, 12/12/2020 - 16:36
So, am I to stack ALL 24 slices into 1 stack? How many do I separate out to dip into the egg bath? Doesn't that leave some sammies with slices of spread topped by a piece of bread with extra spread on it?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 12/14/2020 - 15:56

We generally stack only three pieces together, as shown in the picture. 

 <span>Claud Burke</span> Sat, 06/15/2019 - 15:25
At What temperature should it be baked?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 06/17/2019 - 16:19

Hi, Claud. You will see in the instructions to preheat the oven to 350 degrees F.

 <span>Wanda</span> Mon, 11/06/2017 - 10:37
So am I to fill and stack them before coating and baking?
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 11/06/2017 - 16:34

Hello, Wanda. Yes, follow the steps exactly and you should be all set.