C.W. Worth House Bed and Breakfast

two pale hands cupped to form a heart, holding blueberries over a crate filled with blueberries

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Stuffed French Toast Casserole

Recipe: Stuffed French Toast Casserole

From the kitchen of: C.W. Worth House Bed and Breakfast

Serves: 8-12

Prep time: 30 min

Cook time: 1 hour

Ingredients:

  • 1 loaf of Italian or French bread sliced into ¾ inch slices
  • 12 eggs
  • 2 ½-3 C. milk
  • 1 T. vanilla
  • 1 ½ C. (fresh or frozen) blueberries
  • Cinnamon and cinnamon sugar
  • 4 oz. softened cream cheese

large glass casserole dish

Spray a 9 x 12 glass baking dish with PAM spray.

 

 

       rows of sliced French bread

If not already sliced, slice the loaf of bread into 3/4 inch slices. Lay them on cooling racks and let dry out for as long as you can up to a couple hours.

 

large metal mixing bowl filled with thick yellow custard, whisk inserted in bowl, small bottle of vanilla placed next to bowl

 

In large metal bowl, whisk eggs well then add milk and vanilla, stir.  Dip/soak each piece of bread long enough for custard to soak in then place onto rimmed baking sheet to rest and absorb custard.

 

large glass baking dish filled with a layer of sliced bread topped with cream cheese and blueberries   When all bread is resting, spread a teaspoon of softened cream cheese on each slice and lay in bottom of 9×12 pan. When one layer is done, sprinkle a good coating of cinnamon and cinnamon sugar on the cream cheese layer. Then place blueberries over that layer.

sliced sandwiches of french toast, crispy on top

 

Cover with foil that has been sprayed with PAM. Cook at 350 degrees for 35 minutes then turn the pan around for even cooking and cook an additional 15 minutes.

 

Check to see that the bread is rising and getting cooked/firm. Depends on how hot your oven is as to how long it takes. Remove the foil for the last 5-10 minutes to brown the top a bit.

Lastly, remove from oven and let rest 5 minutes before slicing. Place slices on plates and sprinkle a little cinnamon and powdered sugar over top and serve with warm maple syrup. Serve with sausage and fruit garnish.

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