Stuffed French Toast



This breakfast always brings me warm and happy feelings. It’s the breakfast my mom always made for us on birthdays. It’s french bread ripped up into a 9 x 13 with cream cheese covered in a syrup/egg mixture baked to a crunch on top, covered in an apple cider syrup.

I’ve followed this tradition and I make it on special occasions now as well. It will always be a yummy reminder of home.



Stuffed French Toast

  • 1 loaf french bread (or sourdough, really anything)
  • 8 eggs
  • 12 oz cream cheese
  • 2 cups milk
  • 1/2 cup syrup (maple is preferred but I use regular syrup all the time.)
  • 1 cube of butter, melted
  1. Cube bread and layer half in a 9 x 13 pan. Cut cream cheese into little squares and scatter over the bread. Cover with remaining bread cubes. Mix eggs, milk, syrup, and butter. Pour over bread and press cubes down to soak up jmixture. Refrigerae overnight. Bake at 350 for 45-55 minutes until the outside is crispy.


Enjoy your week!


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