Stuffed French Toast Casserole

READY IN: 1hr 15mins
Recipe by Galley Wench

YUMMY! Make the night before and pop in the oven the next morning, what could be easier or more delicious? . Time indicated does not include soaking time!

Top Review by CoffeeB

The key to this recipe is certainly to make sure you're pan is sprayed really really well. My french bread was the long/narrow kind and I think the larger oval shaped loaf would have worked better. Also, no oven temperature listed in step#1 was no biggie, but might want to be added later. The taste was wonderful and I especially liked the streusel topping in which I had to actually had to spread on the top instead of dropping. This was also good reheated a day later. Kudo's on creating this recipe and your use of ingredients.

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees.
  2. Place the bread in a single layer on a baking sheet and bake until dry and lighthly browned, about 20 minutes.
  3. Cool,.
  4. Spray a 9 x 9 baking dish with non-stick spray.
  5. Mix crystallized ginger into the apricot preserves.
  6. Spread the cream cheese on one side of half of the slices of french bread.
  7. Place the cream cheese topped slices in the baking dish, cream cheese side up.
  8. Spoon apricot preserves over bread and top each slice with a plain slice of french bread (forming sandwiches).
  9. Mix together the eggs, milk, cream, sugar, vanilla, nutmeg and cinnamon.
  10. Pour mixture over the bread slices.
  11. Place plastic wrap over the top and refrigerate overnight.
  12. (Note: To keep the bread submerged, place a weighted plate or saucer on top of the plastic wrap).
  13. Next Morning:.
  14. Preheat oven to 350 degrees F.
  15. Mix together the butter, brown sugar, cinnamon and maple syrup until smooth.
  16. Stir in the walnuts.
  17. Evenly drop the topping mixture over the casserole.
  18. Bake for approximately 50-60 minutes or until golden brown and set.
  19. Cool for 10 minutes before serving.

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