We’re positively famous for this here at The Yelton Manor! In 2001 we were featured on Better Homes and Gardens/CBS TV show teaching the USA to make it! We’ve had it published in so many recipe books and blogs we have lost count! Now you have it too!
This recipe for Stuffed French Toast is perfect for the holidays or any time you have a crowd in for breakfast!
It goes together fast the night before and is easy to get into the oven in the morning, creating a colorful and delicious breakfast. It can be doubled and even tripled depending on how many you are serving. We love it with blueberries, and we freeze 500 lbs of berries so we can make this all year long. It is also great with fresh cherries, peaches, apples, be creative!
3/4 loaf of egg (challah) bread or Texas Toast style bread
1 cup cream cheese, cubed
2 cups milk
1 cup fresh or frozen blueberries
Cut the crust from the bread and cube into 1″ chunks. The easiest way to do this is to freeze the entire loaf first so the crust comes off easily with a bread knife and the bread doesn’t get scrunched down.
Spray 9X13 glass baking dish with Pam.
Put bread cubes into the pan. Cut the cream cheese into small chunks and place in the pan over the bread. We like to purposely place the cubes of cream cheese so that each piece we cut will have a bite of it. Place the fruit on top. This can store in the fridge overnight, covered with plastic wrap.
In a separate bowl, mix the eggs and milk with a whisk. Pour carefully over the bread mixture.
Bake at 350 degrees for about an hour. We cover it with foil for the entire baking time, but if you want a browner, crustier top, simply remove the foil toward the end of the baking time.
Cut into pieces and serve!. Drizzle with maple syrup if you like.
Additional sizes: For 10X15 dish, serving 18-24: Bake 1 1/2 hours Increase ingredients to 1 loaf bread, 16 eggs, 3 cups milk, 2 cups cream cheese. 2 cups blueberries
For 8X8 dish, serving 6-9: Bake 1 hour Use 1/2 loaf bread, 6 eggs, 1 1/2 cups milk, 1 cup blueberries, 1 cup cream cheese