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Make Ahead Stuffed French Toast

Make Ahead Stuffed French Toast
A delicious custardy dish for special family occasions. Make this tasty oven-baked French toast ahead for easy entertaining.
Prep Time:  20 minutes
Cook Time:  45-50 minutes
Servings:  8 servings

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30 to 36 thin French bread or baguette slices, 1/2" slices (12 oz)
4 oz. cream cheese, softened
1 cup strawberry preserves
1-1/2 cups milk
1 can (8 oz) crushed pineapple, undrained
1/4 cup orange juice
2 tsp. freshly grated orange peel
1 tsp. vanilla
1/2 tsp. salt


Step 1 HEAT oven to 350°F.
Step 2 SPREAD 1/2 of the bread slices with cream cheese and strawberry preserves and TOP with remaining bread slices to make little sandwiches. ARRANGE sandwiches in greased 13 x 9-inch glass baking dish.
Step 3 WHISK eggs in medium bowl until foamy. STIR IN milk, pineapple, orange juice, orange peel, vanilla and salt. SLOWLY POUR egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1 hour or overnight.
Step 4 BAKE in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 minutes.


Nutrition Information

Per Serving

Excellent Source: Protein, Folate and Choline

Good Source: Vitamin A, Calcium and Iron

Calories: 389

Total Fat: 11 g
    Saturated fat: 5 g
    Polyunsaturated fat: 2 g
    Monounsaturated fat: 4 g

Cholesterol: 205 mg
Sodium: 560 mg
Carbohydrates: 59 g
Dietary Fiber: 1 g
Protein: 14 g
Vitamin A: 563.4 IU
Vitamin D: 0 IU
Folate: 93.3 mcg
Calcium: 121.3 mg
Iron: 2.6 mg
Choline: 145.1 mg

Vitamin C: 6.2 mg
Vitamin E: 1 IU
Trans Fat: 0.2 g
Sugars: 32.7 g
Potassium: 257.4 mg
Magnesium: 29.2 mg
Selenium: 28.5 mcg
Phosphorus: 207.8 mg
Vitamin B12: 0.7 mcg
Vitamin K: 1 mcg
Vitamin B6: 0.2 mg
Copper: 0.1 mg
Vitamin B1 - Thiamin: 0.3 mg
Manganese: 0.6 mg
Zinc: 1.4 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 4.9 mg
Omega 3: 0.2 g
Omega 6: 1.3 g

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