Baked and stuffed French toast #1

Before being refrigerated 

The next day before going into oven. The milk gets absorbed overnight making for a light custard type French toast.

Yesterday’s  3/24/25

 Stuffed French toast

****Note:  I remove dish from refrigerator 30 minutes prior to putting in oven…..

I prepared the below French toast last evening knowing that 

Tonight (Sunday)we’re are having our middle grandson Nate over for an evening meal and for a late lunch.

Ingredients:

1loaf Crusty Italian bread sliced to make 10 to 12 slices.(5 or 6 sandwiches. NOTE:  you can use regular bread but toast before.

4 eggs

2 cups milk

1/4 cup cup maple syrup

1tsp. Vanilla

Sprinkle of cinnamon 

Mix all above (except bread ) together in a large bowl with a large whisk or as I did place all in ***blender and blend.

In a small bowl place

8 to 12 oz. Softened cream cheese(depends on how thick you want the filling inside)

1/4 cup confectioners sugar

Mix together with large spoon.


In a large heavily buttered baking dish place 5 slices of bread

Top slices with at least 2T cream cheese mixture 

Top with remaining slices.

Slowly pour egg mixture over bread.  Sprinkle with cinnamon and cover with plastic wrap and refrigerate over night.

Bake uncovered 350° for 45 to 50 minutes.

Serving with fresh crushed strawberries , pineapple and crisp bacon.

Topped with freshly whipped cream.

A great meal for the best family visit.

 

Blueberry Topped French Toast

Today’s Baked Blueberry topped French toast. 4/18/2026

Blueberries, blueberries, blueberries!   Soon it'll be the season for everything made with blueberries!

  Today I got a head start using some fresh Florida blueberries and decided to make Overnight Blueberry French Toast courtesy of allrecipes.com.   I changed it a bit to my liking and everyone who ate it at the Brunch loved it, so I know it was a success!!   Every single bit disappeared before my eyes!  I did manage to get a taste and  I'd have to say it was delish! 

 Enjoy some yum from my kitchen to yours,

The blueberry topping really gave it the added umph to make it all the better.  Enjoy!

• 12 slices day-old bread, cut into 1-inch cubes *** Note: (I cut the bread in thick slices and halved them)
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes***( I used 1 1/2 pkgs.) 
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup( I increased to 1/2 cup)
  
  
  Topping: 

• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter
  1 tsp. freshly squeezed lemon or lemon juice( I felt it could use some to boost the flavor and it did) 
   
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• Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
• In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
• Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
• In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

From my kitchen to yours,

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