Stuffed French Toast

Stuffed French Toast

Ready in 12 hours

Family favorite. Prepare the night before, in the morning just pop in the oven. Left overs freeze well, reheat in the oven for best results.


1 pound French bread; cubed
8 ounce Cream cheese; cubed
Ground Cinnamon; or Cinnamon-Sugar
-- Egg Mixture --
1 cup Butter
8 ea Egg
1 cup Milk
3/4 cup Maple Syrup
-- Apple Cider Syrup --
1/2 cup Sugar
6 tblspoons Cornstarch
1/2 teaspoon Ground Cinnamon
1 cup Apple Juice
1 tblspoons Lemon Juice
2 tblspoons Butter

Original recipe makes



Grease 13x9 baking pan. Spread ? bread cubes in baking pan, top with cream cheese cubes, sprinkle with ground Cinnamon or Cinnamon-sugar, and top with remaining bread cubes.

In a large glass bowl, melt butter in microwave. Mix in eggs, milk and maple syrup with hand mixer or blender until well combined. Pour egg mixture evenly over bread and cheese cubes. Sprinkle with ground Cinnamon or Cinnamon-sugar. Cover with plastic wrap, then press layers down to moisten. Refrigerate 2 to 24 hours.

Apple Cider Syrup: In a glass bowl stir together the sugar, cornstarch, and cinnamon. Then stir in apple cider/juice and lemon juice. Cover bowl with wax paper and cook in microwave till mixture is thickened and bubbly, removing every minute or two to stir. Cook another 1-2 minutes after mixture is thickened and bubbly. Stir in the butter till melted.

Take baking dish from refrigerator, remove plastic wrap, bake at 350 for 45 minutes until center sets and edges are golden brown. Let stand 10 minutes, serve with Apple Cider Syrup.


Our family likes Cinnamon-sugar sprinkled between layers and on top.

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Stuffed French Toast

Calories Per Serving: 1139 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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