Ok, I admit that is a very long title for a recipe…but, I couldn’t resist. I couldn’t decide which part to omit. So…there it is…a recipe title with 9 words. I probably broke some rule somewhere for effective titles. 🙂
Last Thursday was our bi-monthly meeting for Mom’s Inc. at our church. It happened to be our table’s turn to join in and supply breakfast. And, since it had been very busy here with all of the loving on our little Foster baby, I had to come up with something quick and easy…that would still be delicious of course. And, it had to be something I would be able to share with you all. Thus was born the recipe with the longest title ever. 🙂
It had to be something I could make the night before and it had to contain strawberries and cream cheese, because I had these items in the fridge. It also needed to contain eggs. So, after a quick trip to the store for just cinnamon bread and Greek yogurt, we were ready to roll!
Here are the ingredients:
Filling:
16 ounces of Cream Cheese (bricks not whipped)
6 ounces non-fat Greek Yogurt
2 cups Powdered Sugar
2 cups Fresh Strawberries, chopped
1/4 cup Fresh Heavy Whipping Cream (or whole milk)
Bread Layers:
36 slices of cinnamon swirl bread
Egg/Custard:
12 eggs
1 cup Whole Milk
4 teaspoons Vanilla
1 teaspoon Cinnamon
Topping:
4 tablespoons of Grated Butter
1/2 cup Brown Sugar
Here is what I did…
First, I mixed all of the ingredients, except for the strawberries, together with a hand mixer. Then I folded in the strawberries. Set this mixture aside.
Then, I layered the bottom of a LARGE baking dish with 12 slices of cinnamon bread. I then placed 1/2 of the filling on top of the first bread layer.
I then topped the strawberry, cream cheese mixture with another layer of cinnamon bread.
Then, another layer of strawberry, cream cheese filling…
And, finally another layer of cinnamon bread.
I then combined all of the ingredients for the egg/custard mixture and poured them over the bread and stuffing. Pour it a little at a time and let it sink in. It looks like too much egg mixture, but it will soak in.
Now, for the overnight part…let it sit, covered, in the refrigerator overnight. In the morning, place in a 400 degree oven, covered with foil, for 30 minutes. Then, remove the foil and top with the grated butter and brown sugar and bake for an additional 15-20 minutes uncovered.
When it is done baking, the top is sweet and crisp and is the perfect complement to the cinnamon in the bread and the stuffing in the layers of the french toast. This casserole serves 16 people and can be made in two smaller baking dishes if need be. And, as you can see, it can be mostly made the night before…what a time saver!
Blessings!
This looks yummy!
Yummy-pie! I’m in! Thanks for stopping by the Monday Mom’s Mingle, I had a blast co-hosting because I found great blogs… like yours!
Found you on the Dysfunction Junction Blog Hop. Already a follower on FB but didnt see this recipe! i’ve printed it for next weekend mmmmm
Now stalking you on twitter and pinterest as well. would love some love in return.
thanks
Thank you so much for following! I will stop by! 🙂 Blessings!
French toast is a favorite go to for breakfast (or dinner). This recipe looks great, and I am so excited to have another french toast recipe to try!
Thanks Traci! Enjoy! 🙂
Glad to hear how much you love the Lord. He is awesome and faithful.
This looks so super delicious. I have one question because I don’t have a lot of success with overnight French toast. Is the bread soggy when it’s finished. I make some and it was soggy and my hubbie really didn’t like it. I’m hoping I just did something wrong and this will work better for me.
Thank you.
Consider yourself hugged,
http://simpleesue.com/try-one-new-recipe-a-week-butterscotch-apple-fluff/
Hi Susan, you are so right about the Lord! He is SO faithful!! The bread is on the soft side, but I didn’t find it to be soggy. It is best right from the oven because the brown sugar on top is crispy at that point. It was still tasty when brought to a “pot blessing” the morning I made it. Every piece was gone. 🙂 I would for sure say that it isn’t quite as firm as regular french toast, but, my daughter did eat it and she doesn’t like “soggy” either. 🙂 You could try to leave out a bit of the egg mixture. Blessings!
This looks delicious. We have a link party called Wednesdays Adorned From Above Blog Hop and would love to have you share this and any other posts with everyone. It runs from Tuesday night through midnight Sunday. Here is the link to the party.
http://www.adornedfromabove.com/2013/04/wednesdays-adorned-from-above-blog-hop_23.html
We hope to see you there.
Debi and Charly @ Adorned From Above
Thank you for the invitation! I will stop by! 🙂
Hi, Diane! This is a wonderful Sunday morning dish …. my kids would just love it 🙂 Stopping by from Sweet & Savory Sunday.
Thank you for stopping by! Blessings!
This looks unbelievable! I chose this as a feature from my link party last week. I hope you can link up again this week! Feel free to grab an “I’ve Been Featured” button from my Link Parties page. Have a great day!
XO
Angie @ Easy Living Mom
[…] My Life as Robin’s Wife: Overnight Stuffed Cinnamon French Toast […]
Hi thanks for the recipe! but do I have to let it sit over night I am planning to cook it tonight for dinner
Hi Tiwauna! As long as it sits for a few hours I am sure it will still be great. “Overnight” gives it a good chance to set, but is also for the convenience factor of being able to make it before bed and just cook it in the morning. 🙂 Enjoy your dinner! 🙂
I had something like this at a friends and it was amazing!!! This with the strawberry sounds even better. Sharing to my FB page as this is something I will try soon! EMily@nap-timecreations.com
This looks really good! I’m pinning to my breakfast board. 🙂
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[…] Overnight Oven-Baked Cream Cheese French Toast- from My Life as Robin’s Wife (serves 16 so reduce by at least 1/2!) […]