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Brunch Stuffed French Toast

Hiya Yummy-Brunch Fans,

I did a brunch with some friends awhile ago, and we all pitched in and brought something ‘to pass’. There were only 4 of us, so we kept it simple. Mimosas, Crab Quiche and Stuffed French Toast. I made Stuffed French Toast because it’s a go-to recipe I have used for years, and it is one of my favorite brunch items to make. It’s simple, delicious, and pretty cheap to make too. All three of these are great things in a recipe!

Cooking Light’s Stuffed French  Toast recipe is a stand-by staple that you can make without feeling all the guilt that usually comes (for me at least) along with making something so decadently delicious. I rarely alter this at all, though I do have a couple things I change, more for personal taste than anything, though!

Ingredients to Serve 8-16 people (depending on how hungry everyone is):
16 slices cinnamon-raisin bread (I use Pepperidge Farm)
Cooking spray
3 cups 1% low-fat milk
2 cups egg substitute, divided
1 cup half-and-half
1 cup sugar, divided
1 1/2 tablespoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon allspice
3 teaspoons fresh-ground cinnamon, divided
1/8 cup sugar
1 (8-ounce) block fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened

Directions:
1) In one 13×9 cake pan, or 2 8×8 cake pans, sprayed with cooking spray, arrange 8 pieces of cinnamon raisin bread evenly along the bottom of the pan(s).
2) Combine 3 cups milk, 1 1/2 cups egg substitute, 1 cup half-and-half, and 1/2 cup sugar in a large bowl, stirring with a whisk. Pour half of milk mixture over bread in dish(es).
3) Combine 1/2 cup egg substitute, 1/2 cup sugar, vanilla, 1 tspn nutmeg, 1/2 tspn allspice, 1 1/2 tspn cinnamon, and cream cheeses in a food processor or blender, or you can mix by hand if you want some good exercise; process or mix until smooth.
4) Pour cream cheese mixture over moist bread in dish(es). Top with remaining 8 pieces of cinnamon-raisin bread. Pour remaining milk mixture over bread, spreading evenly.
5) Cover and refrigerate 8 hours, or overnight.
6) Uncover, place in cold oven, set oven to 350°, and then set the oven timer (where it turns your oven off afterwards) for 55 minutes. Let bake completely, and let sit in cooling oven 10 minutes. Remove from oven.
7) Mix remaining 1/8 cup sugar with 1 1/2 tspn cinnamon until fully incorporated, then sprinkle evenly over tops of stuffed french toast. Let sit for 10 minutes before serving or covering.

Note: This works beautifully if you are wanting to take a dish to pass, because you can slice the bread and literally come out with stuffed french toast sandwiches to serve everyone easily! Whole or half sandwiches, they slice easy and serve very prettily!

Glaring Changes:
– I obviously add in the cinnamon and allspice, you don’t need to do that.
– I fully intend to make the next one with a reduced fat flavored cream cheese, in lieu of the 1/3-less fat cream cheese, to add some flavor. Then top with sliced flavor-of-choice fruit or veggies. We shall see how that turns out!
– I have before sprinkled the top instead of cinnamon-sugar, with powdered sugar, or a sugar-cocoa powder mix. Both are just as delicious.
– When layering my bread, I don’t stack it like in the CL picture, because I realized (finally) that laying them flat makes easy-to-cut sandwiches as a result! SO, you can layer it, but I recommend you use a loaf of 24 pieces of bread instead, and use 12 on top-and-bottom instead of the 8 I used! Just so you know!

Enjoy this wonderful and simple brunch with sides of fruit, tea, mimosas or bloody mary’s!

Craft You Later,
Beth

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