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Overnight Stuffed French Toast

 Overnight Stuffed French Toast
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.
10 ServingsPrep: 20 min. + chilling Bake: 45 min.


  • 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 McCormick® Pure 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.
Nutritional Facts: 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.

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Overnight Stuffed French Toast (continued)

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.