
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 |