Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

This recipe is sooooo yummy! I like to experiment with baking different fruits in it. So far, our favorites are blueberries, peaches and apples. It's great to assemle the night before and bake in the morning.

Ingredients Nutrition


  1. Preheat oven to 325. Grease a 13" x 9" baking pan.
  2. Cut bread 2" cubes. Place half of the bread cubes in baking pan. Top with melted cream cheese. *add fruit on top of cream cheese if using fruit; optional**.
  3. Place remaining bread cubes on top. Beat together eggs, milk, 6 Tbsp butter and pour over top. Press down with spatula to moisten evenly. (can now cover and store in refridgerator for up to 24 hours, if desired.).
  4. Bake at 325 for 45 minutes or until bubbly.
  5. For Syrup:.
  6. Cook all syrup ingredients in a saucepan until bubbly. Let stand at least 2 minutes before serving over french toast bake.
Most Helpful

Thank you for sharing this excellant recipe. We enjoyed this dish so much,the only changes I made was to substitute fresh raspberries for blueberries or peaches. I used orange/mango juice for the syrup instead of apple juice as that was all I had. Absolutely wonderful.

Baby Kato September 15, 2005

Not sure what I did, but my bread cubes came up through the top during baking and became dry and gross. Also, the cream cheese layer wasn't very good-if I was going to try again, I would mix in some fruit and sugar or something. As it was, it was like eating a fried egg with plain cream cheese on top. I didn't try the syrup listed here, I used regular store bought syrup. Next time, I'll just get up early and make regular French toast.

cookin' from scratch June 20, 2006