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Sourdough Stuffed French Toast

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Prep Time 1 hour 30 minutes
Cook Time 1 hour
Course Breakfast
Cuisine American
Servings 10

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 1
    1. Grease a 9x13 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 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.

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