Make-Ahead Stuffed French Toast
30 to 36 slices French bread OR baguette, 1/2-inch thick (12 oz.) 4 oz. cream cheese, softened 1 cup strawberry preserves 8 EGGS 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
Yields: 8 servings
- Nutritional Information
HEAT oven to 350°F.
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 x 2-inch glass baking dish.
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 1 hour or overnight.
BAKE in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, 45 to 50 minutes.
A delicious custardy dish for special family occasions. Make this tasty oven-baked French toast ahead for easy entertaining.