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This brunch dish is so rich that no one will suspect each generous serving has just 3 grams of fat."I don't like to cook a lot in the morning so this make-ahead dish is perfect for us," says Brenda Childress of Broken Arrow, Oklahoma.
This recipe is:
Healthy
Nutritional Analysis: 1 serving equals 306 calories, 3 g fat (1 g saturated fat), 3 mg cholesterol, 805 mg sodium, 54 g carbohydrate, 3 g fiber, 19 g protein.
Originally published as Overnight Stuffed French Toast in Light & Tasty June/July 2005, p19
Sparkling Wine
Enjoy this recipe with a sparkling wine.
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Reviewed on Nov. 04, 2010 by mrsvalgal
I did not want to use a whole dozen eggs on this recipe, so after researching other similar recipes, I settled on 5 eggs and 1 3/4 c. milk. This was adequate.After pouring the egg mixture over the bread, I then flipped all the pieces over so that the other side would have a chance to soak too - creating a very even coating on both sides. This turned out to be very effective. I did lose a few smaller pieces to crumbles, but they baked up just as well as the whole pieces of bread so it didn't cause any problems in the end.I did not use a whole package of cream cheese, but more like 1 1/2 TB total.The recipe was delicious!
I did not want to use a whole dozen eggs on this recipe, so after researching other similar recipes, I settled on 5 eggs and 1 3/4 c. milk. This was adequate.
After pouring the egg mixture over the bread, I then flipped all the pieces over so that the other side would have a chance to soak too - creating a very even coating on both sides. This turned out to be very effective. I did lose a few smaller pieces to crumbles, but they baked up just as well as the whole pieces of bread so it didn't cause any problems in the end.
I did not use a whole package of cream cheese, but more like 1 1/2 TB total.
The recipe was delicious!
Reviewed on May. 05, 2010 by ReldaJ
I wanted to try this but admit the bread was to soggy for us. Used a hard bread. I have a French Toast Filled w/strawberry Cream Cheese and served with Lemon Yogut Syrup. If anyone wants this receipe I would be glad to share it. RSandgran@q.com I have a great neice and nephew that I help them on mothers day cook breakfast for their mother.
Reviewed on Aug. 05, 2009 by HeidiLSB
I made this with 12 real eggs [4 eggs = 1 cup egg substitute] and thick, sturdy bread. My 8 year old nephew ate two huge helpings and would not leave a morsel on his plate. My sister-in-law says that's all he ever asks for for breakfast now and she's about to give him to me over it!
Reviewed on Feb. 22, 2009 by lynrobi
Gosh, Country 21, I've nevr heard of so much trouble with the recipe. I must admit I nevr figured out why the cream cheese....but I use it and all is well. Too bad it didn't work for you.lynrobi
Gosh, Country 21, I've nevr heard of so much trouble with the recipe. I must admit I nevr figured out why the cream cheese....but I use it and all is well. Too bad it didn't work for you.
lynrobi
Reviewed on Feb. 14, 2009 by country21
For me, this was a sloppy mess from the beginning. The recipe seemed to produce too much egg mixture, but I poured all of it over the bread anyway. In the morning, the bread was soggy to the point of near disintegration. I was hoping that perhaps this was expected, and that baking would salvage it. No such luck. The outside was overdone, the inside was still a mushy mess, and no one could even taste the cream cheese. Anyone have any suggestions? Or a similar experience?
Reviewed on Feb. 04, 2009 by lynrobi
PS: I did just remember that my recipe calls for 'good' bread. We use a firm bread like Arnold or Pepperidge Farm. Also, stale, or old, bread would work very well. I can see where a very soft bread might get soggy, but honestly I think it would be fine as well, but if you are worried about that just let the softer bread get a bit 'stale' or old.....not real hard - just a bit. Just let it sit out on the counter for a few hours.lynrobi
PS: I did just remember that my recipe calls for 'good' bread. We use a firm bread like Arnold or Pepperidge Farm. Also, stale, or old, bread would work very well. I can see where a very soft bread might get soggy, but honestly I think it would be fine as well, but if you are worried about that just let the softer bread get a bit 'stale' or old.....not real hard - just a bit. Just let it sit out on the counter for a few hours.
I have used this recipe for a few years now.... we don't call it 'stuffed' but it is still the same one and it is by far the very best for making ahead.The bread doesn't get soggy at all. You must try it to see and yuo will absolutely love it forever..... especially if you like french toast.We always make it for company and it is good to take to work for a brunch. It reheats well in the micro wave and I am told it freezes well but we never have any leftover!Hope you enjoy it! Wish I had posted it myself.. why do we always put things off til later?!lrobi
I have used this recipe for a few years now.... we don't call it 'stuffed' but it is still the same one and it is by far the very best for making ahead.
The bread doesn't get soggy at all. You must try it to see and yuo will absolutely love it forever..... especially if you like french toast.
We always make it for company and it is good to take to work for a brunch. It reheats well in the micro wave and I am told it freezes well but we never have any leftover!
Hope you enjoy it! Wish I had posted it myself.. why do we always put things off til later?!
lrobi
Reviewed on Feb. 03, 2009 by allenandsharon
Doesn't the bread get soggy from sitting in the milk mixture?
Reviewed on Feb. 02, 2009 by janpier
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