Stuffed French Toast Casserole with Fruit

Stuffed French Toast Casserole with Fruit: "

Regardless of how many mouths I have to feed, there always seems to be a few pieces of left over bread discarded, while new loaves are dug into with no regards for finishing the last loaf. I never get that. Do the kids not see those last few pieces? Is there some magnet towards new loaves of bread?

By the end of the week, I have five or six miscellaneous pieces, and since we are trying to cut down on our food waste, one of my many creations of French Toast are put to use.

Typically, when you hear Stuffed French Toast Casserole, especially with strawberries, one thinks of saving this recipe for only special occasions, but there’s really no need. It’s easy, fairly quick to assemble, and I use what ever fruit is in season or has been marked down in the produce aisle.

Since I always have a large group to feed for brunch type events, my French Toast Bake is one of my easy “go to” items, along with my hashbrown casserole, Sausage Egg Cresent Roll Recipe and baking bacon in the oven.

We’ve talked here before about those recipes that we make without exact measurements and this is one of those. I’ve made this for so many years, that I just kind of dump, and add based on what I have on hand.

Ideally, you should take the time to remove all the crusts from the bread slices, and cut the bread into nice, petite one inch cubes, but when I cook for large group my goal is to get it done quickly, while still being yummy, so often I leave the crusts on and make it with full slices.

Stuffed French Toast Casserole with Fruit

• 10 slices firm bread, cubed


• 8 ounces of cream cheese, cubed or softened (depending on your preference, you may use up to 16 ounces)


• 10 – 12 eggs, beaten


• 1/2 cup of syrup


• 2 cups of milk (or mixture of half and half, cream and milk equaling two cups)


• Fruit, your preference – strawberries, peaches, raspberries, blackberries, blueberries etc.


• 1 tsp cinnamon


• 1 tsp vanilla

Butter 9×13 baking dish. Layer half of bread slices or cubed pieces. Cover with cream cheese, either by spreading on bread slices or layering cubed cream cheese pieces, and then layer your choice of fruit. Have fun with the fruit choices. I have used a mixture of every fruit imaginable. Cover with remaining bread. Blend eggs, milk, syrup, cinnamon and vanilla, and pour over bread; cover and refrigerate overnight. Preheat oven, and bake at 375 degrees for 45 minutes to one hour.

Thank you BALANCING BEAUTY AND BEDLAM

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