Tuesday, May 12, 2015

Stuffed French Toast Recipe

Hello all I have a great way to use up a lot of eggs and it taste amazing too. I even took this to the Teacher Appreciation Day at school. I was giving this recipe back when I was 19-20 years old while I was working at the hospital in Virginia Beach on the third floor which was a satellite unit for Children's Hospital of the Kings Daughters. I worked with a wonderful day nurse Dee Paske who was also an amazing cook. She was around my age now then and was a great mentor and friend. She had wrote this recipe on a recipe card in her own handwriting which I want to share the actual recipe card. 

 I know it's defiantly worn and has an ink spot, you can tell how old it is. I will be 47 this year so its at least 27 years old then.

You can read the recipe top half.

The bottom half of the recipe.

Stuffed French Toast (my version) 
- I use one whole loaf of the cinnamon raisins bread (any brand)  I used Natures Own

-1 package of cream cheese I use Kraft Philadelphia Brand 

-16 eggs I use this amount because I use the pullet eggs that I don't sell because they are smaller but the yolks are normal size. Plus I'm using a whole loaf with the crust on. 

-2 cups of milk I use whole milk

-1/2 cup of real maple syrup 

-1 tsp of maple extract 

-1 tsp of vanilla extract 

-2 tsp of cinnamon 

I use a 9x13 glass pan, spray with Pam or grease with Crisco then break the cinnamon raisin loaf into pieces. 

Top the bread with cream cheese into pieces. 

Now in a large mixing bowl mix the eggs, milk, maple syrups and extracts and the cinnamon. Mix well. Pour on top of the bread and cream cheese mixture. Cover with foil and place in refrigerator for approx. 8 hours or overnight. I have made this for dinner and breakfast also for brunches. It really makes a great meal. Bake at 350 degrees until the middle comes clean. Try to avoid poking a knife in the middle where the cheese is. 
My ovens are slow I've had them calibrated and still slow. The oven on the third floor is normal and it takes approx 1 hour. My ovens on the second floor the about and 1 1/2. Allow to cool a bit and then top with warm maple syrup. Yummy! 

I took some pics while making it. 

Tearing the bread pieces. In the grease 9x13 pan.

The cinnamon raisin bread I used Natures Own.

Cutting the cream cheese into pieces patting them onto the bread.

Mix your eggs then pour in the milk. I only use farm eggs so they are much darker in color.

Pour the milk in.

Pot in the maple syrup, I only use real maple syrup.

Add the cinnamon and extracts.

Pour egg mixture on top of the bread and cream cheese.

Cover now and refrigerate for approx 8 hours.


Again Petunia laying her egg. Lately I am getting 105 eggs a day!!

They usually will pick one or several boxes and everyone lays in the same place. Aren't they beautiful eggs?

Ok enough! No cameras please!!!

I'm always looking for help with eggs.

I have been busy canning again. Strawberry jam! Amazing!
Well I hope you enjoyed the recipe. 
Wishing you a great week!! 
Cyber Hugs, 
Dawn Gallop

1 comment:

Anonymous said...

Found you!!! (This is ProjectsHalfDone from Insta.)

Also, followed you on Pinterest, but just wanted to leave you this article about IIFYM that I had mentioned. - http://www.bodybuilding.com/fun/iifym-and-flexible-nutrition-interview-with-dr-layne-norton.html

Also, I must make this recipe for my husband. He would LOVE it.

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