Stuffed French Toast
March 16, 2014
"Kids and adults alike gobble this one up. It claims 12 servings, but everyone almost always has more than one serving. It's kind of like bread pudding, but even better (which I wouldn't have thought possible). Just mix up the night before, then pop in the oven when you wake up for a warm, decadent breakfast treat. Unfortunately, "bread" is not an option as a main ingredient, so who knows if this will come up in searches ever using only dairy ingredients for categories."
- Serving Size: 1 (164.9 g)
- Calories 327.4
- Total Fat - 9.5 g
- Saturated Fat - 5.2 g
- Cholesterol - 51.7 mg
- Sodium - 378.5 mg
- Total Carbohydrate - 47.6 g
- Dietary Fiber - 1.6 g
- Sugars - 29 g
- Protein - 13.7 g
- Calcium - 339.6 mg
- Iron - 2.1 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.2 mg
Spray a glass 9x13-inch baking pan with nonstick cooking spray; lay bread slices in bottom of casserole, trimming and fitting in pieces to completely cover.
In a large bowl, whisk together milk, 1 1/2 cups egg substitute, half-and-half, and 1 teaspoon cinnamon; pour half of milk mixture over bread in pan.
In a blender or food processor, blend 1/2 cup egg substitute, 1/2 cup sugar, cream cheese, vanilla, nutmeg, and 1 teaspoon cinnamon until smooth.
Spread cream cheese mixture over bread, completely covering.
Top with more bread slices, again trimming and piecing to fill to edges.
Whisk remaining milk mixture again and pour over top (be careful, this will almost fill your pan).
Cover and refrigerate at least 8 hours (be very careful when moving this, as the liquid will not yet have absorbed and it's easy to spill).
Preheat oven to 350F; remove cover from pan.
Bake at 350F for 35 minutes (it will still be jiggly when moved); let stand 10-15 minutes.
Combine 3 tablespoons sugar and 2 teaspoons cinnamon and sprinkle over top before serving.
Tips & Variations
No special items needed.