Stuffed French Toast Casserole
Regardless of how many mouths I have to feed, there always seems to be a few pieces of left over bread discarded, with new loaves opened. Yes, no regards for finishing the last loaf. I never get that. Do the kids not see those last few pieces? Is there some magnet towards new loaves of bread?
By the end of the week, I have five or six miscellaneous pieces, and since we are trying to cut down on our food waste, one of my many creations of French Toast are put to use.
Typically, when you hear Stuffed French Toast Casserole, especially with strawberries, one thinks of saving this recipe for only special occasions, but there’s really no need. It’s easy, fairly quick to assemble, and I use what ever fruit is in season or has been marked down in the produce aisle, or even canned fruit when you are in a pinch. Do know that this recipe works perfectly well without the fruit. Fruit just takes it from typical to terrific.
Since I always have a large group to feed for brunch type events, my French Toast Bake is one of my easy “go to” items, along with my hashbrown casserole, Sausage Egg Cresent Roll Recipe and baking bacon in the oven.
We’ve talked here before about those recipes that we make without exact measurements and this is one of those. I’ve made this for so many years, that I just kind of dump, and add based on what I have on hand.
Ideally, you should take the time to remove all the crusts from the bread slices, and cut the bread into nice, petite one inch cubes, but when I cook for large group, my goal is to get it done quickly, while still being yummy, so often make it with full slices (as shown in the above pictures).
Stuffed French Toast Casserole with Fruit
- 12 slices firm bread, remove crusts, cubed
- 8 ounces of cream cheese, cubed or softened (depending on your preference)
- 8 eggs, beaten
- 1/2 cup of syrup
- 2 cups of milk (or mixture of half and half, cream and milk equaling two cups) If I have flavored coffee creamer on hand, like hazelnut, I have added some fun taste dimension with a bit of that.
- Fruit, your preference – strawberries, peaches, raspberries, blackberries, blueberries etc. (This is optional, but so yummy.)
- 1 tsp cinnamon
- 2 TB sugar (optional)
- 1 tsp vanilla or almond extract
Butter 9×13 baking dish. Layer half of bread slices or cubed pieces. Cover with softened cream cheese, either by spreading on bread slices or layering cubed cream cheese pieces, and then generously layer your choice of fruit. (**If you enjoy a bit more of a sweet cream cheese, blend in about 2 Tablespoons of sugar, but not necessary.)
Have fun with the fruit choices. I have used a mixture of every fruit imaginable.
Cover with remaining bread. Blend eggs, milk, syrup, cinnamon and vanilla, and pour over bread; cover and refrigerate overnight or minimum of one hour.
Preheat oven, and bake at 375 degrees for 45 minutes to one hour.
Serve with whip cream and syrup. *** Please note that since the cream cheese is not sweetened, the natural sweetener will come only from the fruit, and then the syrup served with this french toast. If you desire it a bit more sweet, mix some honey or sugar in with the softened cream cheese, which is what I do.
This looks so good. Pinned at pinterest.
YUM-O Jen! I’m printing this recipe!!
Looks delicious! Just want to make sure I’m reading this right–you assemble, then refrigerate overnight, & finally bake at 375 degrees the next morning? Thanks!
Yes, that’s it…I’ll clarify on the post. I have let it soak for a few hours and then baked when I was in a rush, but overnight works best.
Wow! That looks delish! I always thought something like that was much harder to make. I’m going to add this to my recipes for company.
Love this idea. I’ve done something similiar before but never added fruit. Great idea.
Looks delicious!! After it’s baked, what is the texture like? I tried a different French toast casserole recently. My family liked the taste but not the texture, and I had to throw it all out. It was really soggy.
Oh my. Oh my oh my oh my. Now THAT looks delicious!
I have home canned peaches and apple pie filling. Could I use both of those, not at the same time 🙂 If I used my peaches, would I just use the peaches avoiding any syrup? Same for apples? I would like to use up some of my canned items and prepare breakfast for Sunday School once a month.
This is great! I made some strawberry quick bread that didn’t come out exactly as planned and I was hating to have to throw it out….but now I won’t have to! This recipe with that bread will be PERFECT! 🙂
That looks SO good. I think I’m going to try this!
Yummy! I’m going to have to try this one. I’m a big French toast fan. http://contentewe.blogspot.com/2011/03/tasty-restaurants-in-san-antonio.html
I love baked french toast, and the fruit filling sounds awesome! So yummy!
Just wanted to say thank you again for this recipe! I tried it with the not-so-great strawberry quick bread that I made and ALL of my kids loved it! Even the one who hates french toast casserole. 🙂
Will this work with regular toast as firm bread?
I have never tried that, but you can use just regular bread. The texture is just a bit softer/eggier with it, but still yummy.
Boo mine stuck to the foil You said cover it are you supposed to take the foil off to bake it? Are you supposed to bake it covered?? I didn’t realize to spray the foil on top. the top all stuck to the foil. It didn’t get too brown on top.
What a delicious French toast casserole! I’ve pinned this to my Breakfast board at Pinterest 🙂