Best Stuffed Baked French Toast Recipes

KAREN'S BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly spray a cast iron or other ovenproof skillet with cooking spray and then heat over medium heat.
• Spread mashed banana on top of 4 slices of bread. Place remaining four slices on top. In a bowl, whisk together milk, eggs, vanilla and cinnamon. Dip bread in egg mixture for 45 seconds on each side then place in skillet.
• Cook bread for two minutes on each side. Place bread on an ungreased baking sheet and bake in preheated oven for 8 minutes, until golden. Serve warm.

BAKED STUFFED FRENCH TOAST

Steps:

• Butter bottom and sides of a 9-by-13-inch baking dish. Make a deep slit in each bread slice to create a pocket. Stuff each with 1 slice of ham, then divide cheese evenly among pockets.
• Whisk together eggs and milk in a bowl until combined, and season with salt and pepper. Pour egg mixture into prepared baking dish. Add bread slices in a single layer, gently pressing into egg mixture, and let soak 15 minutes. Flip bread You can soak the bread in the egg mixture for just 30 minutes, but the French toast will be even more delicious if you let it sit overnight. and gently press again into egg mixture. Let soak 15 minutes. (If preparing the day before, refrigerate up to 12 hours, loosely covered, then let stand at room temperature 30 minutes.)
• Preheat oven to 350 degrees. Top bread with remaining ham and cheese. Bake until egg mixture is set and cheese is melted, 20 to 25 minutes.
• Turn oven to broil, with rack 4 to 6 inches from heat source. Broil until bread is toasted and golden brown, 1 to 2 minutes. Serve hot with maple syrup.

BLUEBERRY CREAM CHEESE STUFFED BAKED FRENCH TOAST

Steps:

• Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
• Sprinkle blueberries evenly over bread.
• Microwave cream cheese in bowl for 2 minutes.
• Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
• Spread over blueberries.
• Cut French bread into 10-1 inch thick slices, place over cream cheese.
• Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
• Let set before slicing.
• Sift powdered sugar over before serving.

STUFFED FRENCH TOAST WITH FRUIT & CREAM CHEESE (BAKED)

Steps:

• For the egg mixture:.
• Mix all dry ingredients together (flour, sugar, salt, & cinnamon).
• Add 1/3 cup milk & stir until blended. This will make a bit of a "paste.".
• Add the remaining 1/3 cup milk. Mix.
• Add the melted butter & vanilla. Mix.
• Add the eggs. Mix until completely blended.
• For the cream cheese mixture:.
• Use a mixer to blend cream cheese & sugar until smooth.
• Add egg & vanilla. Blend until smooth.
• Grease a 9x13 pan & dip 6 of the slices of bread into the egg mixture, allowing it to drain a few seconds before placing in the bottom of the pan.
• Place dollops of cream cheese mix over each slice of bread & spread to cover bread.
• Place dollops of fruit filling over cream cheese & spread over the area of each piece of bread.
• Dip the remaining 6 slices of bread into the egg mixture and allow to drain a few seconds before placing on top of the pie filling.
• Sprinkle with chopped nuts and cinnamon sugar.
• Bake at 350 for approximately 45 minutes (may vary based on ovens.).
• Allow to cool and enjoy :).

BAKED BANANA STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350°F.
• Place 4 pieces of banana on each of 4 bread slices; mash banana on bread.
• Top with remaining 4 bread slices.
• Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish.
• Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
• Spray large nonstick skillet with vegetable oil spray.
• Heat over medium heat.
• Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side.
• Transfer to baking sheet; bake 8 minutes Put on plates.
• Dust with powdered sugar.
• Garnish with strawberries.
• Serve with maple syrup, if desired.

BAKED STUFFED ORANGE FRENCH TOAST

Steps:

• Butter a 9x13 baking dish.
• Whisk together eggs, half and half, maple syrup, cinnamon, nutmeg, and vanilla in a medium bowl. Set aside.
• Beat the cream cheese and marmalade until smooth.
• Spread the cream cheese mixture on one slice of bread, and cover with another slice, making sandwiches. Place in baking dish, and continue to assemble sandwiches until the dish is full. (I usually do 1/2 sandwiches as well as whole to fill up the dish).
• Pour egg mixture over the bread slowly, making sure each piece gets some mixture.
• Refrigerate overnight.
• Bake covered @ 350 for 40 minutes. Uncover and bake another 15 minutes, or until browned.
• Enjoy!

BAKED STUFFED BLUEBERRY FRENCH TOAST FOR 2

Steps:

• Warm cheese in microwave oven for 5-10 seconds just to softened; stir in vanilla and splenda.
• Butter a Pyrex Loaf Dish which is just large enough to hold tightly the 2 slices of bread.
• Spread the cheese mixture on the bread and top with blueberries; place the 2 remaining slices of bread on blueberries.
• Mix the flour, salt, eggs, milk, cinnamon, almond extract, and Splenda pour over bread. Cover with plastic wrap and refrigerate overnight.
• Place on counter at room temperature in morning.
• Preheat oven to 350 degrees.
• Mix brown sugar, graham cracker crumbs and butter and sprinkle over the soaked bread.
• Bake for 25-35 minutes.
• Enjoy topped with whipped cream.
• Optional toppings of syrup, and or yogurt.
• Garnish:.
• cinnamon and sugar.
• fresh blueberries.

BAKED BANANA-STUFFED FRENCH TOAST

Steps:

• Preheat oven to 350°F. Place 4 pieces of banana on each of 4 bread slices; mash banana on bread. Top with remaining 4 bread slices. Whisk milk, eggs, vanilla extract and cinnamon in glass pie dish. Working in batches, dip bread in egg mixture; let soak 45 seconds on each side.
• Spray large nonstick skillet with vegetable oil spray. Heat over medium heat. Working in batches, add French toast to skillet and cook until golden, about 2 minutes per side. Transfer to baking sheet; bake 8 minutes. Transfer to plates. Dust with powdered sugar. Garnish with strawberries. Serve with maple syrup, if desired.

OVERNIGHT BAKED STUFFED FRENCH TOAST

Steps:

• Spray a 13 x 9 inch baking pan with vegetable spray.
• Layer 10 slices of French bread in bottom of pan.
• You can cut slices to fit.
• Top evenly with cream cheese slices, then with remaining French bread slices.
• In a large mixing bowl, whisk together egg substitute, milk, vanilla extract, syrup, and cinnamon.
• Pour over bread, coating all of the bread.
• Cover with plastic wrap and refrigerate overnight or at least 8 hours.
• Remove from refrigerator and let stand at room temperature for 15 minutes.
• Preheat oven to 350 degrees.
• Bake for 1 hour or until all liquid is absorbed and the French bread is set in the center.
• To keep bread from browning to much, lay a piece of aluminum foil over top when French bread just begins to brown.
• Cut into 12 pieces and serve with raspberry syrup.

BAKED SAUSAGE-STUFFED FRENCH TOAST

Steps:

• Coat a 9x9-inch square baking pan or a small casserole dish with cooking spray.
• In a medium sauté pan over medium-high, crumble sausage and cook until lightly browned, 6-8 minutes. Drain any excess oil in the pan, then set aside.
• In a medium bowl, whisk together eggs, milk and maple surup.
• To assemble, fit 4 slices of the bread into the bottom of the prepared pan. Yo may also need to trim the bread. Arrange sausage meat over bread, then top with 6 slices of cheese, breaking as needed to arrange in a single layer over all of the sausage and bread.
• Arrange remaining bread over the cheese, then top with remaining cheese. Pour egg mixture over top.
• At this point, the pan can be covered and refrigerated overnight, if desired.
• Otherwise, heat oven to 375F and let the french toast rest for 30 minutes to allow the bread to absorb the egg. Bake for 30-40 minutes or until puffy, golden brown and set. Serve warm.

LOW FAT BAKED STUFFED FRENCH TOAST

Steps:

• Trim crusts from bread. Arrange half of the bread in a 13x9 inch baking dish coated with cooking spray.
• Combine milk, 1-1/2 cups egg substitute, half & half, and ½ cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish.
• Combine ½ cup egg substitute, ½ cup sugar, vanilla, nutmeg and cheeses in a food processor or blender, process until smooth. Pour cream cheese mixture over moist bread in dish. Top with remaining bread, pour remaining milk mixture over bread. Cover and refrigerate 8 hours or overnight.
• Preheat oven to 350 degrees.
• Uncover and bake at 350 for 55 minutes. Let stand 10 minutes before serving. Sprinkle with cinnamon sugar if desired.

STUFFED AND BAKED FRENCH TOAST

Steps:

• Combine cheese, pecans, brown sugar, syrup and 1/4 teaspoons cinnamon;reserve.
• Whisk together milk, eggs, 1/4 cup sugar and vanilla.
• Reserve 2 bread slices. Spread one side of each remaining bread slice with cheese mixture; layer at an angle in 13" by 9" well-greased baking dish, cheese-side up, ending with reserved plain bread slices.
• Pour milk mixture evenly over slices.
• Cover dish with plastic wrap; refrigerate overnight.
• Preheat oven to 350°F Remove plastic wrap.
• Combine remaining granulated sugar with cinnamon; sprinkle over slices.
• Bake 20-25 minutes or until golden brown and egg mixture is set.
• Sprinkle with confectioners' sugar just before serving.

STUFFED BAKED FRENCH TOAST

Steps:

• Directions: 1. Trim crust from bread. 2. Spray a 3 qt. baking dish with non-stick Pam coating. 3. Arrange half of bread in pan so that the entire bottom of pan is covered. 4. In a separate bowl, mix the 6 eggs, HALF & Half, vanilla and sugar. 5. Pour half of this liquid over the bread in the bottom of the pan. 6. In a separate bowl, combine the filling ingredients together(except the optional fruit) and mix until creamy. 7. Pour this filling over the moistened bread, then layer with optional fruit if desired. 8. Arrange the other half of the bread over the top of the filling. 9. Pour the rest of the original egg mixture over the top of the new layer of bread. 10. Sprinkle top with a dash of nutmeg. 11. Cover and let stand in the fridge overnight 12. Bake at 350 degrees for 60 minutes 13. Serves 12 people.

BAKED STUFFED CINNAMON FRENCH TOAST

Steps:

• Lightly grease a 9" x 13" pan or shallow 2-quart casserole.
• Toast the bread, then spread it with butter and sprinkle with cinnamon-sugar. If you have a toaster oven, spread the bread with butter and sprinkle with cinnamon-sugar first, then toast; the topping will adhere better.
• Prepare the breakfast meat of your choice; about a pound is more than sufficient. Cooked, crumbled breakfast sausage, fried bacon, or ham are all good choices, though if you use bacon, be prepared for it to lose its crispness as the strata bakes.
• To make the glaze: Melt the butter in a saucepan, and stir in the brown sugar and syrup. Bring the mixture to a simmer, cooking until the sugar melts. Pour the glaze into the prepared pan, spreading it to the corners.
• Lay half the slices of cinnamon toast in the pan, atop the glaze, cinnamon side up. Spread/place the breakfast meat on top. Cover with the remaining toast, cinnamon side up.
• To make the custard, whisk together the eggs, milk or half and half, salt, and vanilla. Pour it over the bread in the pan, pressing the bread down into the custard.
• Cover the pan, and refrigerate overnight, or for up to 36 hours.
• When you're ready to bake, preheat the oven to 350°F.
• Bake the strata for 40 to 45 minutes, until the top is golden brown.
• Remove it from the oven, and allow it to cool for 10 to 15 minutes before serving. Cut along the edges of the bread slices, transferring each piece to a plate. Sprinkle with additional cinnamon-sugar, if desired; or drizzle with maple syrup or honey.
• Yield: about 8 servings.
• Recipe summary
• Hands-on time:
• mins. to 25 mins.
• Baking time:
• mins. to 45 mins.
• Total time:
• hrs to 1 days 13 hrs
• Yield:
• to 8 servings
• Tips from our bakers
• We like to use English Muffin Toasting Bread here, not only because it's the perfect texture - light, yet sturdy - but because the typical size slices fit so nicely in a 9" x 13" pan.
• You can leave out the meat filling here, if you like; we like the salty/sweet flavor of the dish when it includes meat, but it's perfectly enjoyable without, as well.

BAKED DOOR COUNTY STUFFED FRENCH TOAST

Steps:

• Cube Bread (about 20 slices) Mix next 6 ingredients and pour over cubed bread in greased baking dish. Let soak overnight. Add cherries and cream cheese to cover top. Bake at 350 for 30 minutes or until cream cheese is nicely browned.

STUFFED/BAKED FRENCH TOAST

Steps:

• Cut bread into cubes. Should be approx 12 cups when completed. Grease 13x9x2 dish. Place 1/2 the bread mixture in the pan; add the cubed cream cheese. Add raisons/craisons if you like. Add remaining bread. Mix togther eggs, 1/2&1/2, butter and syrup. (add more syrup if desired). Pour over bread cubes. Prss bread to ensure all gets moistened. Cover and refrigerate 2-24 hours. Bake at 325 for 35-40 minutes or until hot

BAKED STUFFED FRENCH TOAST

Steps:

• Put half of the bread slices in a 3 quart rectangular baking dish. Spread with Cream cheese filling. Top with remaining bread slices.
• In medium bowl, mix eggs, milk, and orange juice. Pour egg mixture evenly over bread stacks, covering all of the tops. Cover with plastic wrap and chill for 2 to 24 hours.
• Preheat oven to 375. Line a jelly roll pan, 15 x 10 inches with parchment paper or nonstick foil. Arrange bread stacks in prepared baking pan. Bake, uncovered, for 30 to 35 minutes or til golden, turning once. If desired, serve with syrup and/or fruit. Makes 4 servings
• Cream Cheese Filling: In medium bowl, mix one 8 oz. pkg. cream cheese, ½ cup snipped dried apricots or golden raisins and 1 tsp. ground cinnamon.

STUFFED BAKED FRENCH TOAST

Steps:

• Preheat oven to 350°F. Butter or grease 9x13 pan. Put half of bread cubes in the prepared pan. Scatter cream cheese cubes evenly on top. Cover with the rest of the bread cubes.
• In a large mixing bowl, beat the eggs well. Then add the half-and-half, butter & maple syrup. Pour the mixture evenly over the bread. Press the bread down slightly to make sure everything is moistened. Optional: Cover with plastic wrap & refrigerate overnight.
• Sprinkle with cinnamon before baking. Bake 45 minutes or until golden brown.