Baked Stuffed French Toast

Kirsten and Cheryl revised this recipe from Mansion on Main B&B  for the family reunion. 
It was very delicious! We collectively decided that we want to simply meals at the next reunion. Though we had a very organized team approach this time (go teams Grizzly, Salmon and Moose!), we spent more time in prep than we'd like. Especially the team that had a dinner and breakfast (this one!) back to back. We just want to all be together! 
Hmm, catering next time?!  haha! East Coast Reunion 2014, here we come!

Baked Stuffed deliciousness in progress!

Barbara serving cobbler. I don't think there was a meal this lady didn't help with!

Cheryl, Kirsten, Brenda and Stephanie working on a meal. Was this Cafe Rio Salad?

Baked Filled French Toast

Spray a 9x13" baking pan or dish with non-stick butter spray. Line bottom of pan with 1" thick slices of French or Italian bread - day-old really works best!

Add small dollops or slices of cold cream cheese over bread, liberally. For a variation also spread a fruit preserve (we used raspberry jam), or other cooked fruits (peaches, baked cinnamon apples, pears, etc.) Add second layer of bread.

(We tried this original recipe and it was VERY custardy… so we cut the ingredients below by about ½ & then dipped the entire ‘stuffed French toast’ creation into the egg mixture & put back into the pan)

Beat together 6 large eggs

1-1/2 c. half and half

1-1/2 c. milk

1 t. vanilla

1/8 t. cinnamon

1/8 t. nutmeg

You may substitute some of the liquid for 1/4 c. maple syrup.

Pour over bread in pan, cover and refrigerate overnight or at least 4 hours. (We deleted this step because we just dipped the French toast and did it in the morning)

Take out 1/2 hour before baking to warm - then prepare and add topping (YUM!):

1/2 c. melted butter or margarine

2 T. dark corn syrup

1 c. brown sugar

1 c. chopped pecans

Spread over top of soaked bread. Bake at 350 degrees about 40 minutes, or until clearly set in middle - it will puff up - put a cookie sheet underneath to avoid spills in oven.

Take out of oven and allow to rest for 5 minutes or so before slicing and serving to aid in preserving shape of slice. Keeps well on hot serving plate. This will serve six easily, especially with other foods for breakfast. It is very tasty! It also works as a dessert with ice cream with the leftovers!

by Cheryl & Kirsten, Barbara's daughters 

snacking?

William grilling

lunching?

William, Cheryl, Scott B., Dad, Max, Brenda and others dining alfresco

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Just for fun: the B&B is in Texarkana, Texas/Arkansas