Make-Ahead Stuffed French Toast

  • Cook Time

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  • Ingredients
    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
    1/2 tsp. salt

    Yields: 8 servings

  • Nutritional Information

    Per serving: 1/8 of recipe

    Calories: 388

    Total fat: 11 g
    Saturated fat: 5 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 3 g

    Cholesterol: 203 mg
    Sodium: 540 mg
    Carbohydrates: 59 g
    Fiber: 1 g
    Sugar: 29 g
    Protein: 14 g
    Vitamin A: 131 mcg
    Vitamin D: 1 mcg
    Folate: 30 mcg
    Choline: 159 mg
    Calcium: 104 mg
    Iron: 1 mg
    Potassium: 200 mg

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

Directions

  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.

Insider Info

  • Substitute blueberry or raspberry preserves for the strawberry preserves.