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Make-Ahead Stuffed French Toast

Source of Recipe


Rapid City Journal



List of Ingredients



• 30 to 36 (½-inch) slices French bread or baguette
  
• 4 ounces cream cheese, softened
  
• 1 cup strawberry preserves
  
• 8 eggs
  
• 1½ cups milk
  
• 1 (8-ounce) can crushed pineapple, undrained
  
• ¼ cup orange juice
  
• 2 tsp freshly grated orange peel
  
• 1 tsp vanilla
  
• ½ tsp salt
  






Instructions



1. Heat oven to 350° F.
   Spread half of the bread slices with cream cheese and strawberry preserves, and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9-inch glass baking dish.
   
   
2. Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla, and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1 hour or overnight.
   
   
3. Bake in center of 350° oven until puffed, golden, and knife inserted near center comes out clean, about 45 to 50 minutes. Sprinkle with powdered sugar.
   
   Serves 6 to 8