Stuffed French Toast is the perfect make-ahead recipe for breakfast or brunch.
Disclosure: This post originally was developed in a series sponsored by The American Egg Board and The Good Egg Project. I was compensated for my time, however opinions expressed are my own.
Growing up I remember the pressure of big Thanksgiving dinners on my mom… lots of prep work, hours in the kitchen, all for it to end in just a matter of minutes. My mom has always been known for her cornbread dressing, but the meal was never left at just that. Her cooking was certainly something to look forward to at the holidays, but I think we all enjoyed it while she ran herself ragged.
Over the years, we’ve changed our approach to how we do the holidays. Once you move away, have in-laws to visit as well and start raising your own children, times change. Schedules are tight and time together is too precious to have anyone in the family slaving hours over a meal. Nowadays, we focus on breakfasts… a time where my kids are at their best, everyone is fresh and ready for the day (given that the coffee is flowing) and the stress of a big meal isn’t weighing heavy on anyone’s mind.
The best thing about breakfast is that has so many options for make-ahead. That’s why when my friends at The American Egg Board and Good Egg Project asked me to show off what good holiday helpers eggs can be in your favorite holiday recipes, I knew it had to be Stuffed French Toast.
I love this type of recipe for holiday gatherings. It’s quick, easy and best of all, can be made at a time of the cook’s choosing. Packed full of protein-rich eggs and sweetened up with preserves, it’s a breakfast or brunch centerpiece that needs very little embellishing. Add some crispy bacon, a big bowl of fresh fruit (and mimosas if I’m invited) and breakfast is served with plenty of time leftover for making holiday memories, not just cooking your way through them.
To see How to Make Stuffed French Toast, watch this video
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Stuffed French Toast
Serves 6 to 8
- 1/2 cup strawberry preserves
- 4 ounces 1/3-less-fat cream cheese
- 1 (12-ounce) sourdough French bread loaf, cut into 12 slices
- 5 large eggs
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- Orange zest (optional)
- Spread cream cheese and preserves evenly over half of bread slices; top with remaining bread slices.
- Arrange in a 13- x 9-inch baking dish.
- Whisk together eggs, milk, vanilla, sugar and orange zest, if desired. Pour over bread slices. Cover and refrigerate overnight.
- Preheat oven to 350 degrees F.
- Bake for 45 minutes or until set and golden. Let stand 5 minutes before serving.