Much Ado About Stuffing

Much Ado About Stuffing

Stuffed French Toast

Stuffed French Toast

Here’s a great recipe for a large crowd or a brunch. The preparation can be done the night before saving you time in the morning.
Hint: Don’t share the recipe with your cardiologist…


Caramel Sauce:
1 cup brown sugar
½ cup butter (1 stick)
2 teaspoons corn syrup

Egg Mixture
8 eggs
1 ¾ cups milk
1 ½ teaspoons of vanilla

8 oz. tub cream cheese, softened
1 loaf French bread

Toppings of choice: Maple syrup, fruit, whipping cream, etc.

Start my making the caramel sauce

Add butter to the saucepan cook on medium high heat. As butter starts to melt, add corn syrup, then brown sugar. Cook on medium heat until all ingredients are well blended and begins to slightly bubble. Immediately remove from stove. DO NOT bring to rolling boil, because the caramel will harden into candy. Pour caramel sauce into a greased 9X13 casserole pan.

Next, slice the French bread loaf in ¾ inch thick pieces. Spread slices with cream cheese as if making sandwiches. Lay the sandwiches side by side into caramel sauce. Make egg mixture.

Egg mixture

Whisk together eggs, milk and vanilla, and pour over bread, being sure to coat each sandwich. You may proceed to cook French toast or you can store it overnight in the refrigerator.


Bake in a preheated 350-degree oven for 40 minutes or until golden on top and egg mixture is firm.
Serve the French toast warm, flipping sandwich over on the plate with the caramel side up.
Top with warmed maple, whipped cream, or fresh berries


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