Baked Stuffed French Toast

BAKED STUFFED FRENCH TOAST

Course Breakfast

Equipment

  • 11 x 7 inch baking dish

Ingredients
  

  • 4 lg. slices sourdough bread crusts removed, bread cubed
  • 1 8 oz. pkg. cream cheese, cut into cubes
  • 1 lg. Granny Smith apple peeled and chopped
  • 6 eggs
  • 1 c. milk
  • 1 1/2 tsp. ground cinnamon
  • 2 to 3 tbsp. sifted confectioners' sugar
  • Maple apricot, blueberry or raspberry syrup

Instructions
 

  • Place half the bread cubes in an ungreased 11 x 7 inch baking dish. Cover with cream cheese cubes, distributing evenly. Sprinkle with chopped apple. Top evenly with remaining bread cubes.
  • Beat together eggs, milk and cinnamon until well blended; pour over bread mixture in dish. Bake in a preheated 375 degree oven about 35 minutes, or until set. Sprinkle with confectioners' sugar. Serve with syrup. Yield: 4 to 5 servings.