Just in time for a summer Sunday breakfast or brunch,
this twist on French Toast is so easy, tasty and filling
you probably won't want any lunch. We suspect you may go
easy on dinner, too.
Served up with a fresh summer fruit platter and flowers
on the table, you can't go wrong with this delightdul dish.
NOTE: You must prepare this the night before you wish to serve it.
Baked Stuffed French Toast
24 slices of your favorite thick-sliced
breakfast bread
Beat well:
6 eggs
2 cups half and half
2 cups milk
2 tsp. vanilla
1 cup sugar
Dash of cinnamon
Dash of nutmeg
Mix until smooth:
1 lb. cream cheese
1 tsp. vanilla
Your choice of jam
1/2 cup milk
Arrange bread slices in a well-buttered
13" x 9" baking pan.
Sprinkle bread with a little nutmeg.
Spread cream cheese mixture over bread.
Layer with the remaining bread and a little cinnamon.
Slowly pour the beaten egg mixture over the top
until all the bread is soaked.
COVER AND REFRIGERATE OVERNIGHT.
Bake at 350°F, covered with foil, for
approximately 40 minutes, then uncover
and bake for 20 minutes longer.
Let stand 5-10 minutes before cutting.
Drizzle with syrup or sift a bit of
powdered sugar on top and serve!
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