
Make-Ahead Stuffed French Toast

HEAT oven to 350°F.
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.
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.
BAKE in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, 45 to 50 minutes.
large EGGS |
8
|
French bread OR baguette, 1/2-inch thick (12 oz.) |
30 to 36 slices
|
cream cheese, softened |
4 oz.
|
strawberry preserves |
1 cup
|
milk |
1 1/2 cups
|
crushed pineapple, undrained (8 oz.) |
1 can
|
orange juice |
1/4 cup
|
freshly grated orange peel |
2 tsp.
|
vanilla |
1 tsp.
|
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.
Calories | 388 |
Total 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 |
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.