Stuffed French Toast

For Easter this year I wanted to make us a light lunch to have right after church since we were having our big meal at 5 pm. It had to be something that I could mostly prepare ahead of time and that would be hot and ready to come out of the oven as soon as we got home. I decided to try:


Stuffed French Toast


I covered the bottom of a 9 x 13 pan with maple syrup. I then put 6 pats of butter into the pan, in the spots where the 6 pieces of bread would lay. I got out 12 slices of regular sandwich bread and spread 6 of the pieces with softened cream cheese and raspberry jam.


I then dipped the bottom of the slices covered in filling into a regular french toast batter (egg, milk, vanilla and cinnamon) and laid them in the pan on top of the butter pats. I dipped both sides of the other 6 slices into the batter and then put them on top of the filling, making 6 french toast sandwiches. I poured the rest of the batter over all of the slices and then let it sit for 2 hours. I baked it at 350 for 40 minutes and it was DELICIOUS. We mixed up some scrambled eggs to go with it and it was a great Easter brunch.


Variations: You can also put crushed pecans in the syrup on the bottom of the pan for a really good nutty crunch to your french toast. And any kind of fruit pie filling or jam can be used as a filling.


*Note: All references to "I" in this post should actually read, "Brian" because he followed my angrily barked instructions to the "t" while I cleaned egg off of the floor (story tomorrow), combed a two year old's hair and put on lipstick as we ran out the door for church.
For more great recipes and tip head over to Tempt My Tummy Tuesday or Kitchen Tip Tuesdays.