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Make-ahead Stuffed French Toast
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Make-ahead Stuffed French Toast

Try this American Egg Board recipe for a delicious start to the day.


Make-ahead Stuffed French Toast

4 ounces cream cheese, softened
4 ounces cream cheese, softened
30 to 36 slices of French bread or baguette, ½" thick
4 ounces cream cheese, softened
1 cup strawberry preserves
8 eggs
1½ cups milk
8-ounce can crushed pineapple, undrained
¼ cup orange juice
2 teaspoons fresh orange zest
1 teaspoon vanilla
½ teaspoon salt


Spread half of the bread slices with cream cheese and strawberry preserves, and top with remaining bread slices to make little sandwiches.

In a greased 13"x9"x2" glass baking dish, arrange the sandwiches in a single layer.

In a medium bowl, whisk the eggs until foamy. Stir in the milk, pineapple, orange juice, orange zest, vanilla and salt. Slowly pour the egg mixture over the bread. Press the bread down firmly.

Refrigerate, covered, at least 1 hour but preferably overnight.

Before baking, heat oven to 350°. Bake in the center of the oven until puffy and golden and a knife inserted near the center comes out clean, about 45-50 minutes.

Serve with warm syrup or sliced fresh strawberries.

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