- 20 slices French bread (1 inch thick)
- 1 package (8 ounces) fat-free cream cheese
- 3 cups egg substitute
- 2 cups fat-free milk
- 1/3 cup plus 1-3/4 cups sugar-free maple-flavored syrup, divided
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 2-1/2 cups sliced fresh strawberries
- Arrange 10 slices of bread in a 13-in. x 9-in. baking dish coated with cooking spray. Spread each slice with cream cheese. Top with remaining bread. In a large bowl, whisk the egg substitute, milk, 1/3 cup syrup, vanilla and cinnamon; pour over bread. Cover and refrigerate overnight.
- Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until top is lightly browned and a thermometer reads at least 160°. Serve with strawberries and remaining syrup. Yield: 10 servings.
Reviews for Overnight Stuffed French Toast
"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 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."
"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"
"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?"
"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"
"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"
"Doesn't the bread get soggy from sitting in the milk mixture?"