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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

The Jefferson Inn Stuffed French Toast Recipe

4.7 stars - based on 6 votes
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This recipe for The Jefferson Inn Stuffed French Toast is from The Jefferson Inn of Ellicottville Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
16 oz. loaf unsliced, Italian Bread (cubed with crusts on)
8 oz. cream cheese (cubed)
8 eggs
2 1/2 c. milk
6 Tbsp. melted butter
1/4 c. maple syrup
2 c. blueberries (or other fruit, such as apple slices, raspberries, etc)
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
Directions:
Directions:
Grease a 13"x9" baking dish. Place half the bread cubes on the bottom, then the cubed cream cheese and then the remaining bread cubes. Add blueberries or other fruit, if desired-either in between bread, on top, or both.
Beat together-eggs, milk, melted butter, syrup, nutmeg, cinnamon, and vanilla.
Pour egg mixture over all.
Press down bread so it is soaked with the egg mixture.
Cover with plastic wrap and refrigerate 2-24 hours (or freeze and thaw overnight in the fridge).
Bake at 350º F for 60 minutes.
Serve with warm maple syrup.
Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Cut into 10 pieces. Sprinkle powdered sugar onto each plate and on the top of the French Toast for an elegant look!

 

 

 

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