Stuffed French Toast Bake >From
Linda Larsen, Your Guide to Busy Cooks. Stay up to date! This delicious make ahead recipe is perfect for a company brunch. If you don't like pineapple, substitute soft cream cheese and a tablespoon or two of your favorite preserves. INGREDIENTS: 16 oz. loaf French bread, cut into 24 3/4" thick slices . 8 oz. container soft cream cheese with pineapple . 4 eggs . 1 cup milk . 1/4 cup sugar . 1/8 tsp. salt . 1/4 tsp. cinnamon . 2 Tbsp. butter, melted PREPARATION: Spray 13x9" glass baking dish with nonstick cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to form 12 sandwiches. Place filled sandwiches in sprayed baking dish to cover bottom in a single layer. In large bowl, beat together eggs, milk, sugar, salt and cinnamon and pour over bread sandwiches. Let stand at room temperature for 5 minutes, then cover well and refrigerate 8 hours or overnight. When ready to eat, preheat oven to 400 degrees. Uncover baking dish and drizzle bread sandwiches with melted butter. Bake at 400 degrees for 25-30 minutes or until golden brown. Serves 6 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
