Stuffed French Toast With Fruit & Cream Cheese (Baked)
photo by Kit Katchen
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
6
ingredients
-
Egg Mixture
- 78.78 ml flour
- 59.14 ml sugar
- 1.23 ml salt
- 4.92 ml cinnamon
- 157.80 ml milk, divided
- 14.79 ml butter, melted
- 14.79 ml vanilla
- 4 eggs
- 12 slice bread, divided
-
Cream Cheese Mixture
- 226.79 g cream cheese, softened
- 78.78 ml sugar
- 1 egg
- 14.79 ml vanilla
- 595.33 g fruit pie filling, of your choice I especially like cherry and blueberry
-
Optional Topping
- 118.29 ml pecans, chopped
- 59.14 ml cinnamon sugar
directions
-
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 :).
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