Make-Ahead Stuffed French Toast

Make-Ahead Stuffed French Toast


  1. HEAT oven to 350°F.

  2. SPREAD half 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 x 2-inch glass baking dish.

  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. REFRIGERATE covered at least one hour or overnight.

  4. BAKE in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, 45 to 50 minutes.


  • 8 large EGGS
  • 30 to 36 slices French bread OR baguette, 1/2-inch thick (12 oz.)
  • 4 oz. cream cheese, softened
  • 1 cup strawberry preserves
  • 1 1/2 cups milk
  • 1 can crushed pineapple, undrained (8 oz.)
  • 1/4 cup orange juice
  • 2 tsp. freshly grated orange peel
  • 1 tsp. vanilla


Substitute blueberry or raspberry preserves for the strawberry preserves.

This recipe is an excellent source of choline and protein, and a good source of vitamin A.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.