Phyllis Bailey's Incredibly Yummy Stuffed Baked French Toast

senseicheryl's Note:

Totally yummy breakfast treat that Phyllis treated our office to. This makes a huge batch and the recipe can be easily halved.

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 24

Yield: 24.0 pieces ...

FOR THE TOAST

• 24 slices bread (you can use raisin, egg or cinnamon bread)
• 6 eggs
• 4 cups half-and-half cream
• 2 teaspoons vanilla
• 1 cup sugar
• 1 dash nutmeg

FOR THE FILLING

• 16 ounces cream cheese
• 1 teaspoon vanilla
• 2 eggs
• 1/2 cup sugar

Directions:

1. Trim crusts from bread.
2. Spray a 3-quart baking dish with non-stick pan coating.
3. Arrange half of bread in pan so entire bottom is covered.
4. In a separate bowl, mix eggs, half & half, vanilla and sugar. Pour half of this liquid over the bread.
5. In another separate bowl, combine filling ingredients until creamy. Pour filling over moistened bread.
6. Arrange other half of bread on top of filling and pour the rest of the egg mixture over the top.
7. Sprinkle the top with the nutmeg.
8. Cover in refrigerator overnight.
9. Bake in a 350 degree oven to 60 minutes.
10. Let stand 10 minutes before cutting.

Reviews

[cookin mimi]

This is a great recipe! I made a batch for a brunch and everyone loved it! No need for syrup, it is good without. I will be making this again. Thanks, Senseicheryl, for posting this keeper recipe!

[Chef #465512]

This is very yummy. I made it to bring to work for a breakfast potluck. It went over well. The only thing to note is the ingredients listed give you enough to make two 9x13 pans full. Easy enough to cut the recipe in half, but a bit agonizing if you try to stuff 24 pieces of bread into one 9x13 pan. I also added cinnamon for my own taste buds and think it worked well.