So Perfect
This wonder Sourdough Stuffed French Toast recipe is one of the many delicious recipes out of my cook book!!! I’m so exited to be able to share these recipes with all of my new friends and family!!
Cook Book
So Easy
This yummy Stuffed French Toast has been my families traditional Christmas breakfast! We use some older or stale bread because if will be soaking in the egg mixture over night and it will make it taste so yummy.
This dish is perfect for when you have a bunch of family over and don’t want to be standing over the stove to make breakfast and would rather be able to toss this in the oven and enjoy an easy and oh so yummy breakfast!
Instructions
Day 1
1. Grease a 9×13 inch pan with butter. Slice Sourdough bread into 1 inch cubes. Spread 1/2 of the bread cubes in the bottom of the pan.
2. In a bowl, combine cream cheese, powdered sugar, 1/4 cup milk, and vanilla using a handheld mixer until smooth. Drip random spoonful’s of cream cheese mixture onto the bread cubes.
3. Sprinkle with half of the fresh berries. Layer the remaining bread cubes on top.4. Whisk the eggs, milk, cream, and brown sugar until smooth and frothy. Pour evenly over the bread cubes. cover tightly with plastic wrap and refrigerate overnight.
Day 2
1. Pre-heat oven to 350 degrees. If using a glass pan, allow the pan to warm to room temperature before baking to prevent any pan from cracking.
2. Bake for 50-60 minuets. Serve with fresh berries and maple syrup.
Cook Book
Sourdough Stuffed French Toast
Ingredients
- 1 Loaf Brioche, Challah, or French Bread Any Will Work
- 10 Large Eggs
- 16 Oz Cream Cheese Room Temperature
- 1 Cup Cream
- 1 Cup Milk
- 1/4 Cup Milk
- 1/2 lb Powdered Sugar
- 3 tsp Vanilla
- 2 tsp Cinnamon
- 1/3 Cup Brown Sugar
- 1/2 Cup Raspberries Fresh or Frozen
- 1/2 Cup Blackberries Fresh or Frozen
Instructions
- Day 11. Grease a 9×13 inch pan with butter. Slice bread into 1 inch cubes. Spread 1/2 of the bread cubes in the bottom of the pan. 2. In a bowl, combine cream cheese, powdered sugar, 1/4 cup milk, and vanilla using a handheld mixer until smooth. Drip random spoonful's of cream cheese mixture onto the bread cubes.3. Sprinkle with half of the fresh berries. Layer the remaining bread cubes on top.4. Whisk the eggs, milk, cream, and brown sugar until smooth and frothy. Pour evenly over the bread cubes. cover tightly with plastic wrap and refrigerate overnight. Day 21. Pre-heat oven to 350 degrees. If using a glass pan, allow the pan to warm to room temperature before baking to prevent any pan from cracking. 2. Bake for 50-60 minuets. Serve with fresh berries and maple syrup.
