Recipe

Stuffed French Toast Casserole Recipe

	Pressurecooker / All my dishes 2 years ago French toast flavor in a casserole. The syrup is a wonderful change from maple-flavored, and I usually have to make extra. Prep:20m Cook:50m Servings:8	Pressurecoo
	breakfast makeahead brunch easy frugal

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Ingredients

CASSEROLE:

1-1 lb loaf of bread, cut in small cubes, 10-12 cups

1 8 oz. pkg cream cheese, cubed

8 eggs

2 1/2 cups milk

1/2 t. salt

1 stick butter

1/4 cup brown sugar (optional)

SAUCE:

1/2 cup brown sugar

1 heaping Tbsp. cornstarch

1/2 tsp. cinnamon

1 cup apple cider

1 T. lemon juice

pinch of salt

Directions

For casserole:

Butter a glass 9"x13" pan. Spread half the bread cubes in bottom of pan. Evenly place cream cheese cubes over bread, then cover with the rest of bread. Whisk together eggs and milk, then pour over bread in casserole. Press bread down into the milk/egg mixture until all is moistened. Thinly slice butter and dot over top of casserole (alternatively, melt butter and drizzle over top). Sprinkle brown sugar over.

At this point you can bake it, or refrigerate up to 24 hours before baking for 40 minutes at 325*. When done, the whole casserole will be golden brown and will puff up somewhat like a souffle. If it jiggles in the center, it needs to bake a little longer. A toothpick inserted into the center should come out clean (unless you hit one of the cheese cubes). Let set until it firms up. Cut into squares and serve while still warm.

For sauce:

In a small pan, whisk together all sauce ingredients (before heating). Bring to a boil while stirring constantly to prevent lumps or scorching. Turn down heat and continue to bubble for a couple of minutes until clear and fragrant. Serve while hot.

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Comments

organicmama 2 years ago said:
Love it!

suzalleogram 1 year, 12 months ago said:
Looks great!

jenniferbyrdez 1 year, 12 months ago said:
Looks gooood.

rosemaryblue 1 year, 12 months ago said:
Great recipe! Love that sauce!

achope246 1 year, 11 months ago said:
This sounds really good!!

kcgal 1 year, 9 months ago said:
I made this recipe after having something similiar at a church function. I changed a few ingredients and added a couple that I thought must have been left off (you've got to have cinnamon in a french toast recipe).

Changes I made: added 50% more cream cheese, reduced milk to 1 1/2 cup, added 1 1/2 cups half & half, added 1 t cinnamon to egg mixture, and added 2 t vanilla. I didn't have brown sugar on hand so I substituted sugar mixed with maple syrup and added it for the (optional) brown sugar (this carmelized and was a little crunchy so the texture was great! I also sprinkled additional cinnamon on top of casserole before adding the butter. If using salted butter for the topping I would not add the salt into the egg mixture (my husband thought it was too salty)

I made the original recipe for a teacher appreciation breakfast and it got great reviews but I think the changes made it even better. I halved this recipe for a smaller portion and made it in my white french corningware casserole dish and it puffed up beautifully! This will be a new family favorite.

fizzle3nat 1 year, 1 month ago said:
This sounds so delicious! I love brown sugar; I'll bet it gives a really rich taste to this. Thanks for sharing. - Natalie

caterpillergrrl 1 year, 1 month ago said:
I tried this about 2 months ago and now it is a traditional Sunday late breakfast. SOOOOOO yummy! Thanks!!!

whitemom 4 months ago said:
My family loved this.

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Alterations

whitemom 4 months ago said:
I used reduced-fat cream cheese, replaced half the eggs with egg substitutes, and just put little dabs of margarine over the top, 2 Tbsp. total.

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