↞ recipe box start page
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
Casserole
1 (1 lb) loaf bread, cut in small cubes, 10-12 cups
1 (8 oz) pkg cream cheese, cubed
8 eggs
2 1/2 cups milk
1/2 tsp salt
1/2 cup butter
1/4 cup brown sugar
Sauce
1/2 cup brown sugar
1 heaping tbsp cornstarch
1/2 tsp cinnamon
1 cup apple cider
1 tbsp lemon juice
pinch of salt
For casserole: Butter a glass 13x9 inch pan. Spread half the bread cubes in bottom of pan. Evenly place cream cheese cubes over bread, then cover with the rest of bread. Whisk together eggs and milk, then pour over bread in casserole. Press bread down into the milk/egg mixture until all is moistened. Thinly slice butter and dot over top of casserole (alternatively, melt butter and drizzle over top). Sprinkle brown sugar over.
At this point you can bake it, or refrigerate up to 24 hours before baking for 40 minutes at 325. When done, the whole casserole will be golden brown and will puff up somewhat like a souffle. If it jiggles in the center, it needs to bake a little longer. A toothpick inserted into the center should come out clean (unless you hit one of the cheese cubes). Let set until it firms up. Cut into squares and serve while still warm.
For sauce: In a small pan, whisk together all sauce ingredients (before heating). Bring to a boil while stirring constantly to prevent lumps or scorching. Turn down heat and continue to bubble for a couple of minutes until clear and fragrant. Serve while hot.
view more member recipes
STUFFED FRENCH TOAST CASSEROLE
view my recipes
print
save
Category: Breakfast Casseroles
Prep Time: Cook Time: Total Time:
Casserole
1 (1 lb) loaf bread, cut in small cubes, 10-12 cups
1 (8 oz) pkg cream cheese, cubed
8 eggs
2 1/2 cups milk
1/2 tsp salt
1/2 cup butter
1/4 cup brown sugar
Sauce
1/2 cup brown sugar
1 heaping tbsp cornstarch
1/2 tsp cinnamon
1 cup apple cider
1 tbsp lemon juice
pinch of salt
For casserole: Butter a glass 13x9 inch pan. Spread half the bread cubes in bottom of pan. Evenly place cream cheese cubes over bread, then cover with the rest of bread. Whisk together eggs and milk, then pour over bread in casserole. Press bread down into the milk/egg mixture until all is moistened. Thinly slice butter and dot over top of casserole (alternatively, melt butter and drizzle over top). Sprinkle brown sugar over.
At this point you can bake it, or refrigerate up to 24 hours before baking for 40 minutes at 325. When done, the whole casserole will be golden brown and will puff up somewhat like a souffle. If it jiggles in the center, it needs to bake a little longer. A toothpick inserted into the center should come out clean (unless you hit one of the cheese cubes). Let set until it firms up. Cut into squares and serve while still warm.
For sauce: In a small pan, whisk together all sauce ingredients (before heating). Bring to a boil while stirring constantly to prevent lumps or scorching. Turn down heat and continue to bubble for a couple of minutes until clear and fragrant. Serve while hot.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
*stuffed French Toast To Die For*
by sgre52160
1 (8 oz) cream cheese 1/4 cup peach preserves 1 tsp vanilla 1/4 cup chopped walnuts 2 tbsp Baileys Irish Cream, optional 8 slices Texas-style thick bread 1/2 cup apple juice 1/2 cup orange juic
by sgre52160
1 (8 oz) cream cheese 1/4 cup peach preserves 1 tsp vanilla 1/4 cup chopped walnuts 2 tbsp Baileys Irish Cream, optional 8 slices Texas-style thick bread 1/2 cup apple juice 1/2 cup orange juic
*stuffed French Toast*
by sgre52160
1 large (Texas Toast) thick-sliced loaf white bread 1 dozen eggs 4 cups milk 1 (8 oz) pkg cream cheese, softened 1 cup maple syrup 1/2 cup butter, melted 1/4 cup sugar-cinnamon mixture Spray
by sgre52160
1 large (Texas Toast) thick-sliced loaf white bread 1 dozen eggs 4 cups milk 1 (8 oz) pkg cream cheese, softened 1 cup maple syrup 1/2 cup butter, melted 1/4 cup sugar-cinnamon mixture Spray
Stuffed French Toast
by sgre52160
1 (1 lb) loaf French bread 4 eggs 1 cup half-and-half 1/2 tsp vanilla extract 1/2 tsp nutmeg Filling 1 (8 oz) pkg cream cheese, softened 2 tbsp sugar 1 tsp vanilla extract 1/2 tsp cinn
by sgre52160
1 (1 lb) loaf French bread 4 eggs 1 cup half-and-half 1/2 tsp vanilla extract 1/2 tsp nutmeg Filling 1 (8 oz) pkg cream cheese, softened 2 tbsp sugar 1 tsp vanilla extract 1/2 tsp cinn
Overnight Stuffed French Toast
by sgre52160
Serves 16 20 slices French bread (1 inch thick) 1 package cream cheese (fat-free can be used) (8 ounce pkg) 3 cups egg substitute or 1 dozen eggs 2 cups milk (2% or skim) 1/3 cup plus 1 3/4 c
by sgre52160
Serves 16 20 slices French bread (1 inch thick) 1 package cream cheese (fat-free can be used) (8 ounce pkg) 3 cups egg substitute or 1 dozen eggs 2 cups milk (2% or skim) 1/3 cup plus 1 3/4 c
Sausage-stuffed French Toast
by sgre52160
1⁄2 pound pork sausage, cooked and crumbled 4 ounces cream cheese, softened 1⁄8 teaspoon ground red pepper 1 (1-pound) loaf French bread, cut into 1-inch slices 8 eggs 1⁄2 cup half-and-half
by sgre52160
1⁄2 pound pork sausage, cooked and crumbled 4 ounces cream cheese, softened 1⁄8 teaspoon ground red pepper 1 (1-pound) loaf French bread, cut into 1-inch slices 8 eggs 1⁄2 cup half-and-half
view more member recipes