Stillmeadow Stuffed French Toast

Recipe for Stillmeadow Stuffed French Toast
Sam Jones/Quinn Brein


12 to 16 slices raisin or cinnamon bread
1/2 to 3/4 cup cream cheese, softened
1/2 cup sugar
1 tablespoon ground cinnamon
8 eggs
1/2 cup milk or heavy cream
1/2 cup maple syrup
confectioners' sugar



Grease or spray a 13x9-inch casserole dish (glass works best). Arrange a layer of bread slices on the bottom of the dish, covering completely. Spread each slice with a generous layer of cream cheese. Stir together the sugar and cinnamon, then sprinkle over the cream cheese. Top with the same arrangement of bread slices.

In a  bowl, mix eggs, milk, and maple syrup, then pour over the bread. If bread floats, push down to immerse in liquid. Cover with plastic wrap and refrigerate overnight.

Bake uncovered in a 350˚F oven until golden and puffy, about 45 minutes. To serve, cut through bread slices diagonally, creating triangles and sprinkle with confectioners’ sugar.



Makes 6 to 8 servings.


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