Recipe: Baked Stuffed French Toast recipes - 6

BAKED STUFFED FRENCH TOAST
Source: Historic Smith Hotel B&B, Glendale, Utah

10-14 slices (1" thick) French Bread or Texas Toast
1 pkg. (3 oz.) cream cheese, softened
1 1/2 cups peaches, apples, or strawberries (peel, core, slice)
1/4 cup chopped nuts
1 cup milk
1/3 cup maple syrup
3 eggs
2 Tbl. Melted butter or margarine
1 Tbl. Sugar
1 tsp. ground cinnamon
1 tsp. vanilla

Instructions:
Preheat oven 400 degrees. Spread cream cheese onto both sides of bread slices. Place bread into 9x13 pan. Prick bread a few times; top with fruit. Chop nuts and sprinkle over fruit. Combine remaining ingredients and whisk. Pour egg mixture over bread. Bake 20-25 minutes or until egg mixture is set.

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BAKED STUFFED FRENCH TOAST
Source: presented by Annapolis Royal Folly B&B, Annapolis, MD
6-8 servings

1 loaf firm bread (like French)
16 oz mixed fruit (blueberries, cranberries, etc.)
8 oz. Cream cheese
10 eggs
1/4 cup maple syrup
1 1/2 cup half and half
8 Tbs melted butter
1/2 tsp orange zest
Cinnamon
2 Tbs honey
2 Tbs sugar
1 Tbs lemon juice

Cube bread and layer half in a 13" X 9" pan. Cut the cream cheese into small pieces and scatter across the bread. Sprinkle 1/2 the fruit (thawed) over the bread and cheese. Cover with the remaining bread cubes. Mix the eggs, half and half, syrup, zest and melted butter together. Pour the egg mixture over the bread cubes. Press down the bread cubes to firm and absorb the mixture. Cover and refrigerate overnight.

In the morning, bake uncovered at 350 degrees for 40-50 minutes. Just prior to completion, in small saucepan, add the remaining fruit (can be frozen), with 1/2 cup of water, sugar and lemon juice. Bring to boil while slowly stirring. Add in honey to thicken. Cut French toast into 6 or 8 servings and place on plates. With slotted spoon, top with some of the fruit and sprinkle with powdered sugar if desired.

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BAKED STUFFED FRENCH TOAST
Source: presented by The Beach Rose Inn Bed and Breakfast, Falmouth, MA

"This is absolutely delicious! A real favorite with our guests-subtly sweet, light and fluffy."

20 to 24 slices raisin bread
6 eggs
2 cups half and half
2 cups milk
2 teasp. vanilla
1 cup sugar
dash of cinnamon
dash of nutmeg
Filling:
16 ounces of cream cheese
1 teasp. vanilla
2 eggs
1/2 cup sugar

Arrange bread slices in a 13x9 baking pan that has been sprayed with Pam. Sprinkle bread with cinnamon. Spread cream cheese mixture over bread. Layer with the remaining bread and cinnamon. Slowly pour egg mixture over the top until all the bread is soaked . Cover and refrigerate overnight. Bake at 350 F covered for approximately 40 minutes. Then uncover and bake for 20 minutes longer. Let stand 5-10 minutes before cutting. Sprinkle with confectioners' sugar and serve with saute'ed apples or peaches and pure maple syrup.

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BAKED STUFFED FRENCH TOAST
Source: Recipes from Casa Del Rio, Abiquiu, New Mexico.
Yield: 8 servings

2 large 13x9x2 Pyrex baking dishes
1 package strawberry cream cheese, softened
1 cup chopped walnuts or pecans
16 slices firm white bread
8 large eggs
3 cups milk
1 tsp cinnamon
1 tsp vanilla
1 cup real maple syrup
1 pint fresh strawberries, washed, sliced, and tossed with a little sugar

Mix cream cheese and nut thoroughly. Make 8 cream cheese nut sandwiches and lay them side by side in the baking dishes. They should fit tightly. Mix eggs, milk, cinnamon and vanilla in a bowl - Mix vanilla and cinnamon in a large bowl until the cinnamon dissolves and then add milk and eggs and beat well. Pour one half of the mixture over the sandwiches slowly. Wait 3 or 4 minutes and carefully turn the sandwiches over with a spatula. Pour the rest of the mixture over and cover tightly with plastic wrap. Let sit overnight in the refrigerator. The next morning preheat oven to 375 F. Spray large baking pan well with Pam. Lay out the sandwiches and bake 5 minutes, turn over and bake 10 minutes, turn again and bake an additional 10 minutes, turn one more time and bake 5 minutes or until sandwiches are golden brown on both sides. Serve in a puddle of real maple syrup, and spoon on fresh sliced strawberries.

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BAKED STUFFED FRENCH TOAST
Source: Bay Avenue's Sunset Bed and Breakfast Inn, Cape Charles, Virginia

dish 10 1/2 x 14
1 loaf unsliced cinnamon bread (or other heavy bread)
4 ounces cream cheese softened (30 seconds in the microwave usually works)
1 large can sliced peaches
1 large banana
11 or 12 large eggs
1-3/4 to 2 cups milk
1/2 to 2/3 cup syrup
sprinkle with cinnamon sugar
The amount of milk and eggs you need depends on the bread you use. i.e. if it's real dense.

Spray dish with Pam. Slice bread very thin and place layer in dish. (Use about half the loaf) Spread with softened cream cheese. Slice peaches thin and place on bread in a row close together. Slice banana thin and place on bread next to peaches close together. Repeat with peaches, then banana until all bread is covered. Top with other half of the bread torn up into small pieces. Beat eggs, add milk, beat, add syrup. Pour slowly over all in dish. Sprinkle with cinnamon sugar mixture.

Refrigerate overnight. Bake at 350 degrees covered with foil, 30 minutes, remove cover and bake 20 to 25 minutes more. Done when risen and golden brown.

Fruit layer can be blueberries, but I found the frozen blueberries don't work well. When fresh ones are in season, it is wonderful. Layer the blueberries on the cream cheese and sprinkle with a little bit of sugar and go on from there.

I do this by sight more than by a recipe but Al has been after me to put it in writing. This can be done in any size dish using less of everything.

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BAKED STUFFED FRENCH TOAST AND CINNAMON SYRUP
Source: Country Life Bed and Breakfast, Greenwich, New York

2 slices thin bread per piece (16 thin slices makes 8, serves 4)
whipped cream cheese
strawberry jam
corn flake crumbs
2 eggs, well beaten (or Egg Beaters egg substitute)
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon vanilla
1/4 cup melted butter or margarine
Cinnamon Syrup:
1-1/3 cup sugar
1/3 cup water
2/3 cup white corn syrup
1 teaspoon cinnamon
One 5-ounce can evaporated milk
1 Tablespoon butter

Spread cream cheese and jam on bread and top with another piece. Do this until you have two per person. Combine eggs, milk, salt, and vanilla. Dip bread in mixed ingredients and coat in crumbs. Place on well-greased (or sprayed with non-stick cooking spray) cookie sheet. Drizzle one teaspoon of butter on each. Bake at 450 degrees for 10 minutes.

CINNAMON SYRUP:
Combine first four ingredients in saucepan. Boil 2 minutes. Remove from heat and stir in milk and butter. Serve warm.

Serves: 4

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