Make Ahead Stuffed French Toast
Courtesy of The incredible edible egg™ 8 Servings • 20 Min. Prep Time • 45 Min. Cook Time • 1 Hr. Chill TimeIngredients |
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30-36 thin French bread or baguette slices,1/2-in. slices (12-oz.) |
4 oz. cream cheese, softened |
1 c. strawberry preserves |
8 eggs |
1-1/2 c. milk |
1 can (8 oz.) crushed pineapple, undrained |
1/4 c. orange juice |
2 tsp. freshly grated orange peel |
1 tsp. vanilla |
1/2 tsp. salt |
Directions:
1. Heat oven to 350°F.
2. Spread 1/2 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-in. glass baking dish.
3. 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 1hr. or overnight.
4. Bake in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 min.
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