Stuffed French Toast

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Recipe photo

Stuffed French Toast

star rating (2) rate this recipe »
Published prior to 2008

These individual baked stuffed French toasts are perfect for a special-occasion breakfast.

10 to 12 slices bread (white, wheat, or brioche), cut into 12 circles with a 2 3/4" to 3" biscuit or cookie cutter
1/4 cup (about 2 ounces) cream cheese
1/4 cup jam (marmalade, or your choice)

1/2 cup milk
1/2 cup cream (heavy, light, or half & half)
1/4 cup maple syrup
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
pinch of nutmeg

Grease four 3 1/2-inch diameter 1-cup baking crocks, such as the one pictured. Place two circles of bread into each cup. Place a tablespoon each of cream cheese and marmalade or jam onto the bread. Top with another circle of bread. Press down. Whisk together the batter ingredients, and slowly pour over the bread. Add more as it soaks in, until all the batter is used. Let sit for an hour or longer. The recipe may be made ahead and refrigerated overnight; or frozen, then defrosted in the refrigerator overnight.

Bake the French toast in a preheated 350°F oven for 40 to 45 minutes, until it's puffed and brown. Sprinkle with confectioners' sugar, and serve with additional maple syrup and butter, or fruit sauce. Yield: 4 generous servings, to fill four 1-cup bakers. Recipe can easily be doubled or tripled to feed a larger group.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.

Reviews

1
  • star rating 01/18/2011
  • Linda from Florida
  • Wonderful and easy. Made it the day before and removed from refrigerator an hour before baking. Forgot to dust with powdered sugar and it really didn't need the extra sugar nor any extra syrup. Really yummy and I will make again and again.
  • star rating 02/05/2010
  • Todd from Cincinnati, OH
  • These are so easy to prepare and can easy be done the night before. The presentation is impressive after they come from the oven all puffed up. You can easily tweak the recipe by changing the bread and/or jam filling.
1