One of my favorite ways to entertain during the holiday season is to have friends over for breakfast or brunch! A couple of years ago, we hosted a Christmas Eve breakfast that really stands out in my mind. Our house was full of friends, laughter, and children bursting with excitement! After some yummy food, we headed to a nearby farm for a horse drawn sleigh ride. The snow was lightly falling and the children were trying to catch snowflakes on their tongue. We even sang Christmas carols as the bells on the horses bridles jingled as they plowed through deep snow. It could have been a scene taken directly off the front of a Christmas card. It was a perfect way to start the day.
This recipe for Stuffed French Toast was created for that Christmas Eve breakfast as I didn’t want to be up at 4 AM cooking. I wanted to have as much as possible done the night before. This recipe fits that bill perfectly. It’s easy and quick. You make it the night before, store it in the fridge, and cook it in the morning. I make it with eggnog but you can also replace the eggnog with milk and the outcome is just as delicious.
- 1 large loaf of firm white bread cut into cubes
- 6 oz of cream cheese cut into small cubes
- 8 large eggs ( I increase the eggs to 10 eggs if using milk and not eggnog)
- 2 cups Eggnog
- 1/4 cup real maple syrup
- Spray a 8×13 pan with Pam (or butter) then spread half the bread cubes on the bottom. Sprinkle half the cubes of cream cheese on top of the bread cubes. Repeat, layering the rest of the bread then the cream cheese.
- Whisk the eggs, eggnog, and maple syrup together until smooth. Pour egg mixture and press down slightly to ensure all bread is soaking in the egg mixture. Cover and place in the fridge overnight.
- In the morning, preheat oven to 350. Bake uncovered 30-40 minutes until center is just firm. Let the french toast stand 20 minutes then cut into squares and serve with warm maple syrup.