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Baked Stuffed French Toast


Greetings. I recently served my Overnight French Toast at the B&B. One of the long-time guests pulled me aside and said, “Millie, where are the apples? Did you forget them, or what?” I explained that this was a different recipe and she requested the “old” one. The same thing happened some years back so I guess I’d better publish the recipe again.

This one is a little more “fancy”. It’s great for a Sunday morning brunch; it’s made the night before and popped in the oven before going to church then served an hour and a half later.

Baked Stuffed French Toast

6 cups (approximately) bread cubes (I use crumbled leftover bread if I don’t have enough French bread on hand)

12 ounces cream cheese (cold)

2 large Granny Smith apples, finely chopped, unpeeled (or use canned apple pie filling)

A few raisins or dried cranberries or dried cherries, optional

12 large eggs

2 cups milk

1 tablespoon cinnamon

1 tablespoon sugar

1 teaspoon vanilla

Butter a 9x13 inch baking pan. Place half of bread in bottom, enough to cover bottom of dish. Spread apples and cream cheese (pinches off in small chunks) over bread. Sprinkle raisins or cranberries or cherries over top of apples if desired. Cover with remaining bread cubes – enough to totally cover apples. Beat together remaining ingredients and pour over bread. Using very clean hands (I generally use a pair of those disposable latex gloves), press down lightly on bread to make certain there’s enough egg mixture to cover bread. If it seems too dry, beat 3 more eggs with ½ cup milk and pour over. Pat down again, lightly, to make sure bread is soaked. Refrigerate overnight or about 8 hours and place in a cold oven set at 300 degrees and bake about 1 ½ hours (or 45 minutes at 350 degrees if you’re in a hurry). Serves 12. Good with link sausage.

Until next week, dear Reader, vaya con Dios.

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