Easter Make Ahead Stuffed French Toast
- 30 to 36 Thin French bread or baguette slices
- 4 Ounces cream cheese
- 1 Cup strawberry preserves
- 8 eggs
- 1 1/2 Cup milk
- 1 8-ounce c an crushed pineapple, undrained
- 1/4 Cup orange juice
- 2 Teaspoons orange peel
- 1 Teaspoon vanilla extract
- 1/2 Teaspoon salt
Heat oven to 350 degrees F.
Spread 1/2 of the bread slices with cream cheese and strawberry preserves and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9-inch glass baking dish.
Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1 hour or overnight.
Bake in center of oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 minutes.
Calories Per Serving3635
Folate equivalent (total)2140µg100%
Make-Ahead Wild Blueberry Stuffed French Toast: A Brunch Favorite
This make-ahead Wild Blueberry Stuffed French Toast casserole is perfect for Easter brunch! It’s neither overly sweet nor too eggy and has the perfect amount of crunch on the outside and smooth texture inside. It is delicious with a drizzle of Wild Blueberry syrup!
In our family, holidays are celebrated with food. It’s just how it has always been. Holidays never go by without multiple phone calls going back and forth between family members about the menu discussing who is hosting and making which dish. Does that happen in your family, too?
With Easter just a week or so away, the menu conversations are currently in full swing! Since we get together with my mother and sister each week for Sunday dinner, we are all pretty happy anytime we can throw brunch into the mix. Brunch food to me is the best of both worlds. You get the savory stuff mixed with the sweet – all at the same time! From my husband’s overstuffed omelets to my mom’s famous sautéed potatoes, brunch is definitely my favorite meal. And if there’s something sweet that involves bread, well that is the perfect combination.
While I was baking this ricotta-stuffed French toast that is bursting with Wild Blueberries my husband was pretty much salivating. He hardly ever gets to eat French toast! The house smelled amazing and even though it was just a regular Tuesday afternoon, it felt like a holiday.
I brought my Italian roots, my love for all things bread, and the intense flavor and versatility of delicious Wild Blueberries to this dish. As usual, the Wild Blueberries take center stage when it comes to flavor. During baking, they melt beautifully with the ricotta cheese (yes, there is cheese inside this French toast!) and create the perfect balance of sweetness, richness, and creaminess. With the natural sweetness of the ricotta and the Wild Blueberries you really don’t need to add much more sugar. I only used ¼ cup maple syrup for the whole recipe, plus a little turbinado sugar sprinkled on top before baking.
This is definitely a special occasion dish and would be the star of any Easter brunch feast! It’s kid-friendly and gorgeously topped with Wild Blueberry-infused maple syrup.
One of my favorite ways to entertain during the holiday season is to have friends over for breakfast or brunch! A couple of years ago, we hosted a Christmas Eve breakfast that really stands out in my mind. Our house was full of friends, laughter, and children bursting with excitement! After some yummy food, we headed to a nearby farm for a horse drawn sleigh ride. The snow was lightly falling and the children were trying to catch snowflakes on their tongue. We even sang Christmas carols as the bells on the horses bridles jingled as they plowed through deep snow. It could have been a scene taken directly off the front of a Christmas card. It was a perfect way to start the day.
This recipe for Stuffed French Toast is perfect for that Christmas Eve breakfast when you don’t want to be up at 4 AM cooking. I like to have as much as possible done the night before. This recipe fits that bill perfectly. It’s easy and quick. You make it the night before, store it in the fridge, and cook it in the morning. I make it with eggnog but you can also replace the eggnog with milk and the outcome is just as delicious.
It’s a simple recipe! Cube up some french bread and layer with cubed cream cheese. Whisk the eggs, eggnog, and maple syrup together until smooth. Pour egg mixture and press down slightly to ensure all bread is soaking in the egg mixture. Then cover with plastic wrap and leave in the fridge overnight, while visions of sugar plums dance in your head! Actually if I had visions of sugar plums, I would probably check my temperature and be sure I wasn’t running a fever. Bake the next morning in a preheated oven until the top is browned and the center is firm!
Also check out Onion Cheese Bites, they are perfect for Holiday Entertaining!
Eggnog Stuffed French Toast
Delicious make the night before French Toast!
1 large loaf of firm white bread cut into cubes
6 oz of cream cheese cut into small cubes
8 large eggs ( I increase the eggs to 10 eggs if using milk and not eggnog)
2 cups Eggnog (you can also just use milk if you like)
1/4 cup real maple syrup
Spray a 8×13 pan with Pam (or butter) then spread half the bread cubes on the bottom. Sprinkle half the cubes of cream cheese on top of the bread cubes. Repeat, layering the rest of the bread then the cream cheese.
Whisk the eggs, eggnog, and maple syrup together until smooth. Pour egg mixture over bread and cream cheese cubes and press down slightly to ensure all bread is soaking in the egg mixture. Cover and place in the fridge overnight.
In the morning, preheat oven to 350. Bake uncovered 30-40 minutes until center is just firm. Let the french toast stand 20 minutes then cut into squares and serve with warm maple syrup.
Prepare Stuffed French Toast as directed, except in a small skillet melt 1 tablespoon butter over medium heat. Add 1 small banana, sliced, and 2 teaspoons sugar to the melted butter. Cook and stir for 30 to 60 seconds to soften the banana. Remove from heat. Stir in 1/4 cup chopped pecans, toasted. Cool slightly. Stir into cream cheese mixture before spooning into bread slices.Nutrition analysis per serving: 450 calories, 15 g protein, 45 g carbohydrate, 24 g total fat (10 g sat. fat), 230 mg cholesterol, 2 g fiber, 25 g total sugar, 18% Vitamin A, 3% Vitamin C, 381 mg sodium, 15% calcium, 14% iron
In a heavy medium saucepan stir together 3/4 cup packed brown sugar, 1/2 cup whipping cream, 1/2 cup butter, and 2 tablespoons light-color corn syrup. Bring to boiling over medium-high heat, whisking occasionally reduce heat to medium. Boil gently for 3 minutes. Remove from heat. Stir in 1 teaspoon vanilla and 1/2 teaspoon sea salt. Pour into a small bowl. Cool to room temperature. If desired, cover and chill for up to 24 hours. (If chilled, let stand at room temperature for 1 hour before serving.) If desired, stir in 1 banana, thinly sliced. Serve with Stuffed French Toast. If desired, serve with chopped pecans, toasted. Makes 1 1/3 cups (or 1 3/4 cups with banana).Nutrition analysis per 1 tablespoon sauce: 95 calories, 0 g protein, 10 g carbohydrate, 7 g total fat (4 g sat. fat), 19 mg cholesterol, 0 g fiber, 8 g total sugar, 4% Vitamin A, 0% Vitamin C, 97 mg sodium, 1% calcium, 0% iron
Stuffed French Toast Breakfast Casserole with Strawberries and Cream Topping
This crazy-delicious, ooey-gooey-wonderful French Toast Breakfast Casserole has all the classic flavors of peanut butter and jelly … in a decadent yet healthy breakfast casserole! It’s a total family favorite, and so easy to throw together at the last minute, or even the night before. The perfect make-ahead breakfast casserole for holiday brunches and lazy family weekends!
This Recipe Is: • Make Ahead • Vegetarian •
All right, class … let’s have a show of hands …
How many of you packed a peanut butter and jelly sandwich for lunch practically every single day of your school-age life?
Oh, yes! Look at all those raised hands!
The average kiddo eats 1,500 peanut butter and jelly sandwiches before graduating from high school. Huh! Who knew?
As easy as making a PB&J sandwich! Spread the bread with peanut butter, then with jelly, and then top with more bread. Pour a quick-and-easy egg mixture over top … and your French toast casserole is ready to go! Seriously – it’s that easy!
And that doesn’t even count all of those kid-at-heart people who go right on packing good ol’ PB&Js once they land jobs and brown bag it at the office! Perfect example – Gretchen still munches a peanut butter and jelly sandwich almost every day.
So easy, so quick, and oh-so yummy! Total comfort food favorite. Never.Gets.Old.
That’s why we love riffing on PB&Js! Remember our Strawberry-Peanut Butter Quesadillas ? And our Peanut Butter and Jelly No-Bake Snack Bites ? Stellar! You almost can’t go wrong with PB&J!
And if you make your PB&J with natural peanut butter, whole-fruit jelly, and whole wheat bread, it’s super-nutritious, too!
So what happens when crowd-favorite peanut butter and jelly meets up with another comfort food superstar, the make-ahead breakfast classic … French toast casserole?
Match made in heaven. Seriously … sparks fly. Tummies grumble. Mouths water.
This French toast casserole takes our old friend, peanut butter and jelly, to all sorts of new levels. It’s PB&J all schwanked up, wearing pearls and diamonds and possibly a princess tiara. KiddingNotKidding.
The peanut butter filling gets all warm and melty. Ooey-gooey awesome with the strawberry jelly.
And then there’s the French toast part of the equation. ‘Nuff said. That’s obviously awesome. Because, you know … it’s French toast.
To really put this stuffed French toast over the top, we add a sweet, creamy-dreamy strawberry topping and piles of fresh fruit.
This is stealthy power food that tastes like a decadent indulgence. It’ll keep your body fueled up for hours, while your brain synapses just keep firing healthy-yummy thoughts and plotting the next chance to eat this breakfast casserole again.
Maybe best of all … it can be made ahead!
Yep, you heard me right! But let’s all say it again together … made ahead! This concoction of supreme fabulousness can be whipped together at the last moment, or (all together, one more time, class …) made ahead, the night before. Easier than easy!
If you hang around THK much, then you know I’m a huge sucker for easy, make-ahead, healthy breakfast casseroles , especially around the holidays or when I’m entertaining overnight guests.
My family’s big Easter brunches always involve at least one sweet and one savory breakfast casserole. Nobody wants to be stuck in the kitchen when there are eggs to hunt!
So, I guess you know why I’m sharing this quick overnight breakfast recipe today. It’s perfect for Easter brunch! (And also the perfect Christmas morning casserole, the perfect lazy-Saturday-in-our-jammies breakfast, and the best-ever what-should-I-feed-our-houseful-of-hungry-overnight-guests solution.) You’ll be making it all the time!
Have a wonderful Easter, friends!
Side: Bacon-Wrapped Asparagus Bundles
Ring in spring by turning asparagus into a mouthwatering side. Nothing gets someone&aposs attention quite like bacon. Wrap strips of bacon around bundles of the stalks and roast. The asparagus will baste in the bacon fat as it cooks, creating a perfectly tender vegetable. Instead of Hollandaise sauce, serve this side dish with an easy-to-make zesty mayo-based sauce.
Make-Ahead Tip: Assemble the Bacon-Wrapped Asparagus Bundles and make the sauce the evening before your meal, covering each bundle separately and refrigerating. Bake this flavorful side right before brunch.
9 French Toast Recipes That Are Delightfully Sweet
French toast is a decadent breakfast staple in the South. Only requiring two ingredients&mdashbread and eggs, this classic dish is perfect to make when you have busy mornings and need to throw together a quick breakfast. We love to pair our French toast with Deviled Grits and crispy bacon to create the ultimate breakfast platter filled with buttery, savory, and sugary flavors. While we love our tried-and-true French toast, we thought we&rsquod transform this ordinary breakfast dish into indulgent, creative concoctions like Creme Brulee French Toast and Eggnog French Toast Casserole. One bite into these inventive recipes and you&rsquoll be convinced that French toast is your new go-to breakfast item. We firmly believe that no French toast creation is complete without a hefty pour of maple syrup and a delicate sprinkle of powdered sugar&mdashall the picky eaters would have to agree. Mornings just got a whole lot sweeter with these French toast creations.
Tips for Making Stuffed French Toast
- Don’t spread the cream cheese all the way to the edge of the bread. When it cooks, it will start to ooze out if it’s too close to the edge.
- If you are nervous about the “stuffed” aspect of the french toast, that’s okay! Feel free to cook each side of bread like you normally would to make french toast and then top each slice with your cream cheese mixture and strawberries. You will get a similar effect that way, however, there is something really special about the melding of flavors during the cooking process when it’s “stuffed”.
- Don’t go crazy drying off each strawberry. You just want to make sure that it’s not dripping when it goes inside of your fresh toast.
- This cream cheese stuffed French Toast is best when served fresh and doesn’t store as well as a french toast casserole. You may be able to store these in the refrigerator for a day or so, but it most likely won’t taste as good when reheated.
- Use thick cut bread, the thicker the better. Using thicker bread will give your French toast the best texture. When the bread soaks up too much of the egg mixture, it gets soggy. The thicker the bread, the less chance of the toast being soggy, even after it’s cooked.
- Don’t soak the bread too long in the egg mixture. You just want to dip it in there (I like to use tongs), make sure both sides are fully coated, and then pull it out.
- Let the excess egg mixture drip off before transferring the French Toast to the skillet.
- Warm up the maple syrup before serving so it doesn’t cool off the French Toast.
5 Delicious Make-Ahead Easter Brunch Recipes
On Easter Morning, there’s nothing better than bringing an enchanted smile to the faces of your family and friends, especially the little ones! Creating a special Easter Brunch doesn’t have to be complicated, especially if you have a few recipes you can make ahead of the big day. With Wild Blueberries, it’s easy to add beautiful color and delicious taste to your bunny hoppers’ morning.
Here are 5 make-ahead Easter Brunch recipes that will bring color and dazzle to your Easter morning and allow you to participate in all the fun!
A “Fool” is a mid-17th century English creation that’s made with just three ingredients: fruit, sugar, and whipped cream. But don’t be fooled by the simplicity. This easy-to-make dish is beautiful, tasty, and simply elegant for Easter Brunch (and no one needs to know how easy it was to make).
Mini Wild Blueberry Cream Pie
These delicious No Bake Mini Wild Blueberry Cream Pies look like dessert, but with their beautiful color and healthy ingredients, they’re a perfect Easter morning delight. The gluten-free crust is a yummy combination of Medjool dates, chopped walnuts, and rolled oats. And the pastel-colored filling is a tasty combination that includes whipping cream, Mascarpone cheese, Greek yogurt and frozen Wild Blueberries! Wow!
This make-ahead French Toast combines a loaf of brioche-style bread, a dozen eggs, frozen Wild Blueberries, ricotta cheese, and a host of other ingredients in a perfect Easter Brunch creation. With the perfect amount of crunch on the outside and smooth texture inside, all it needs is a drizzle of Wild Blueberry syrup to sweeten the smiles of your little ones.
This gorgeous and festive looking bread – made easy with frozen pizza dough – is a winner for any special-occasion morning. The almond paste, almond extract, and frozen Wild Blueberries give this braided bread that special holiday taste that makes holidays memorable.
And finally, some glazed vegan donut holes that will have your little bunnies hopping around the room. These Glazed Wild Blueberry Muffin Donut Holes are baked, not fried, and they are super fluffy and rich, with loads of healthy ingredients like banana, nuts, flax, oat flour and of course Wild Blueberries. The glaze adds color, flavor, and fun for a vibrant Easter morning.
All the above recipes were developed by registered dietitians, so not only are they tasty, but they have a healthier twist, too. Happy Easter!
Overnight Is Best
Let the french toast bake sit overnight in the refrigerator, which gives the crusty bread a chance to soak up the cinnamon-spiced egg custard. You can leave the prepared french toast casserole in the refrigerator anywhere from 3-4 hours to overnight. I find the longer the bread soaks, the tastier the casserole. So, go to sleep. It will be amazing.
Now this is french toast done right. Just look at that melted brown sugar streusel! It’s like French toast, crumb cake, and cheesecake combined. Yes!!