Stuffed French Toast Casserole

Recipe by Galley Wench
READY IN: 1hr 15mins




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