Cranberry cream cheese French toast

Sometimes it is nice to make a big breakfast especially when you have guests. It can be difficult however to find a breakfast main dish that is ready all at the same time. Pancakes, waffles, French toast and omelets are just some of the examples of typical breakfast items that has the first batch done and getting cold while the rest are in the process of being made. That is what led me to search for something I could make that would all be warm when everyone sat down to eat. I for one love French toast but nothing gets cold faster than an egg based dish, and one of the many great things about this dish is that it’s baked. Many stuffed French toast recipes are really more of a casserole with layers of bread and egg poured over top but that is not really what I had in mind. These stuffed French toast really are like a baked French toast sandwich because the bread is prepared in the traditional way only there is a cream cheese filling added and then each one is baked to further blend the flavors together.

Everyone thoroughly enjoyed this breakfast, so of course I am not thinking about combinations of filling to make. I sure hope that you guys aren’t getting tired of recipes that involve cranberries and oranges but what can I say… it’s the flavors of the season!

Preheat the oven to 350 degrees. Line a jelly roll pan with parchment paper and set aside. Prepare a skillet set to medium heat and sprayed with cooking oil. In a shallow bowl combine the eggs, milk and cinnamon, whisk together until well combined. Dredge each piece of bread in the egg mixture and cook in the skillet in batches, flipping once, until all the bread has been cooked. Meanwhile combine the rest of the ingredients in a bowl and stir to incorporate. Spread the cream cheese mixture evenly over 8 slices of the prepared French toast pieces. Place the remaining 8 slices of French toast on top of the cream cheese layer creating a sandwich. Bake for 20 minutes, when done remove from the oven and cut each sandwich on the diagonal. Place all the French toast triangles on a serving platter and dust with powdered sugar if desired. Serve with syrup if desired.

Much love, Aislinn and Emily

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This entry was posted in Baking, Bread, breakfast, fruit, holidays, Quick and Easy, Uncategorized and tagged , , , , , , , , , , . Bookmark the permalink.

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