Stuffed French Toast
Here's a great recipe for a large crowd or a brunch. The preparation can be done the night before saving you time in the morning. Pop into the oven and serve! Kids go crazy over it and adults tend to eat way more than they should!
Ingredients:
Caramel Sauce:
1 cup brown sugar
½ cup butter (1 stick)
2 teaspoons corn syrup
Egg Mixture
8 eggs
1 ¾ cups milk
1 ½ teaspoons of vanilla
Toast:
8 oz. tub cream cheese, softened
1 loaf French bread
Toppings of choice: Maple syrup, fruit, whipping cream, etc.
Start my making the caramel sauce
Add butter to the saucepan cook on medium high heat. As butter starts to melt, add corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to slightly bubble. Immediately remove from stove. DO NOT bring to rolling boil, because the caramel will harden into candy. Pour caramel sauce into a greased 9X13 casserole pan.
Next, slice the French bread loaf in ¾ inch thick pieces. Spread slices with cream cheese as if making sandwiches. Lay the sandwiches side by side into caramel sauce. Make egg mixture.
Egg mixture
Whisk together eggs, milk and vanilla, and pour over bread, being sure to coat each sandwich. You may proceed to cook French toast or you can store it overnight in the refrigerator.
Cooking
Bake in a preheated 350-degree oven for 40 minutes or until golden on top and egg mixture is firm.
Serve the French toast warm, flipping sandwich over on the plate with the caramel side up.
Top with warmed maple, whipped cream, or fresh berries or canned pie fillings.
posted by Rebecca @ 7:06 AM
3 Comments:
I make this recipe for practically every special occasion brunch and everyone loves it. The recipe has been spread far and wide.
I received this recipe from a friend of mine, and made it for the first time at a Christmas brunch. I can't begin to tell you how much we enjoyed this recipe. I had to pass along the recipe to friends, and even our local Trader Joe's employee who I told about it! Thanks so much!!!
I love this french toast recipe. I have made it many times. Ive even made it for a group of 45 of my fellow Docents at the reagan Library. It was so easy to make. Being able to prepare this recipe ahead of time (night before) and then pop in oven in a.m. was absolutely wonderful and easy. It was a great hit and I have passed this recipe onto at least 75 plus people by now and this doesnt count the number they have passed it on to... its very yummy.
My family love it! It makes a great patriotic dish for the 4th of July. You can put Blueberrys and strawberrys along with some whipcream on top and you have a great Red/White and blue recipe. For a Mom its great because you can prepare it the night before... and in the a.m. your husband and or the older children can heat up and serve you! :O) Everyone that I have shared this with rave about it! Thanks Rebecca. Lydia from Moorpark, CA
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