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…
1 cup brown sugar
½ cup butter (1 stick)
2 teaspoons corn syrup
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.
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