Make Ahead Stuffed French Toast
Photo Credit: Incredible Edible Egg
As we all know Father’s Day is quickly approaching this weekend. I know for my family we are always busy on Sunday mornings so making a fancy breakfast is typically out of the question. That’s why when I was sent this recipe to share, I thought it would be perfect.
This can be made the night before then served for Father’s Day breakfast even if you are in a hurry! Personally, for all that my husband has taken on lately with me being sick and out of service he more than deserves Father’s Day breakfast, and I am positive most of you feel the same way about your husband and dad!
Get the kids in the kitchen and get started making this delicious recipe!
[print_recipe]
Ingredients
Steps
- 1
Heat oven to 350°F.
- 2
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.
- 3
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.
- 4
Bake in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 minutes.
- 5
Sprinkle with powdered sugar.
Filed under Recipes
