Make Ahead Stuffed French Toast

Make Ahead Stuffed French Toast

Courtesy of The incredible edible egg™ 8 Servings • 20 Min. Prep Time • 45 Min. Cook Time • 1 Hr. Chill Time


30-36 thin French bread or baguette slices,1/2-in. slices (12-oz.)
4 oz. cream cheese, softened
1 c. strawberry preserves
8 eggs
1-1/2 c. milk
1 can (8 oz.) crushed pineapple, undrained
1/4 c. orange juice
2 tsp. freshly grated orange peel
1 tsp. vanilla
1/2 tsp. salt


1. Heat oven to 350°F.

2. Spread 1/2 of the bread slices with cream cheese and strawberry preserves and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9-in. glass baking dish.

3. Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1hr. or overnight.

4. Bake in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 min.

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Calories: 389; Total Fat: 11g; Saturated Fat: 5g; Cholesterol: 205mg; Total Carbs: 59g; Fiber: 1g; Protein: 14g; Sodium: 560mg;