Wednesday, January 14, 2015

Stuffed French Toast Casserole with Mixed Berry Sauce

It's no secret that we love brinner - breakfast for dinner. One of our favorite recipes is stuffed french toast with berry sauce. We usually cook the toast, spread cream cheese on one slice, nutella on another and sandwich them together before topping with berry sauce. I decided to try a french toast casserole to avoid standing over the stove cooking slices and assembling sandwiches individually. Instead of refrigerating overnight, I assembled the casserole right after breakfast and refrigerated it until I was ready to bake it for dinner. And I'm happy to say it received thumbs up from the whole family! As I experiment with various fillings and sauces I'll add them for all of you to try.

Stuffed French Toast Casserole with Mixed Berry Sauce
Yield: 6 servings
  • 1 stick butter, divided
  • 2 tbsp brown sugar
  • Cinnamon, to taste
  • 4 eggs
  • 1 1/2 cups milk
  • 1 tsp vanilla
  • 1 loaf Texas Toast or sliced homemade challah (I used this recipe for the bread machine and it was perfect and delicious!)
  • 4oz cream cheese
  • 2 tbsp nutella
  • 3 cups frozen berries (strawberries, blueberries, raspberries, blackberries and/or cranberries)
  • 2 tbsp maple syrup or honey, or 3 tbsp sugar
  • 1 tsp cornstarch
  1. Beat eggs lightly; add milk and vanilla and beat until well blended. Reserve.
  2. Place cream cheese and nutella in a microwave-safe bowl and heat for 20 seconds, just until softened. Stir cheese and nutella together. Reserve.
  3. Place 6 tbsp butter in glass 13x9" pan and microwave at 70% for 45 seconds. If butter is not melted, microwave at 70% in 15-20 second increments until all the butter is melted.
  4. Sprinkle brown sugar and cinnamon over butter and stir together gently.
  5. Layer bread slices over butter (I cut off the crusts to make the slices more rectangular but it's not necessary). 
  6. Pour half egg mixture over bread, making sure to coat all the bread.
  7. Sprinkle more cinnamon over the bread (adjust to your liking, we like A LOT of cinnamon but not everyone does).
  8. Spread the cream cheese mixture over the bread then top with another layer of bread slices.
  9. Pour remainder of egg mixture on top and sprinkle with more cinnamon. Dice the remaining 2 tbsp of butter and sprinkle over the casserole.
  10. Cover and refrigerate overnight.
  11. Bake at 350 degrees F for 45 minutes.
Berry Sauce
While the casserole is baking, make the berry sauce. Place berries, sweetener and cornstarch in a small saucepan over medium heat. Bring to a boil then reduce heat and simmer for 5 minutes until thickened. Smash berries using a potato masher and cook 2 more minutes. Serve over top of french toast.


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