Holiday Stuffed French Toast

Posted in Breakfast

Print

Sweet, salty and really tasty, this is the perfect holiday brunch recipe. Make sure you refrigerate overnight so the bread can soak up all that delicious custard. Thanks for the winning recipe, Beryl!

What you’ll need:

  • 1 package Bread & Cie Gourmet Buns, cut into 1 inch cubes, divided
  • 2 8 oz bricks cream cheese, cubed & divided
  • 1 pkg. breakfast sausage links, cooked, drained & sliced
  • 1/2 cup orange marmalade
  • 1/2 cup dried cranberries
  • 1 dozen eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • Zest of 1 orange
  • 2 tbsp orange juice

Grease a 13×9-inch casserole dish. Cover bottom with 1/2 of the bread cubes and 1/2 of the cream cheese cubes. Place sausage evenly all over the bread and cheese, dollop marmalade on top of the sausage and try to spread it as much as possible. Sprinkle cranberries all over the casserole and top with remaining cream cheese and finish with remaining bread cubes. In a large bowl, beat together the eggs, milk, maple syrup, orange zest, and orange juice. Pour egg mixture carefully all over bread and gently press the bread to moisten. Cover with plastic wrap & refrigerate overnight. Remove from fridge 20 minutes before baking. Bake at 375° for 40 minutes. Cover loosely with foil and bake for an additional 40 minutes to prevent bread from burning, until the custard is set and a knife inserted comes out clean. Allow to set for 15 minutes before serving. Serve with additional maple syrup.

Beryl adds: “This is wonderful on Christmas morning! Put it in the oven while opening gifts and it’s ready when you are!!”