Barrister’s Baked Stuffed French Toast

                 Barrister’s Stuffed French Toast




“A simple but elegant way to make breakfast fast. Put together the night before, and bake while you’re in the shower. Serve with lots of extra maple syrup! You may also add extra raisins (or dried cranberries) if you wish.”



1 (1 pound) loaf cinnamon

raisin bread, cube ½ of it

1 (8 ounce) package cream

cheese, diced

1 cup sliced peeled apples

8 eggs

2 1/2 cups half-and-half cream

6 tablespoons butter, melted

1/4 cup maple syrup

Dash of cinnamon & vanilla


1. Coat a 9×13 inch baking dish with cooking spray or you can use individual ramekins (10 oz). This will make 8 servings

Arrange 1 slice of the raisin bread in the bottom of the dish. Sprinkle the cream cheese evenly over the bread, and top with the apples. If you like extra raisins or dried cranberries, add them now. Top with cubed bread.

2. In a large bowl, beat the eggs with the cream, butter, and maple syrup. Pour over the bread mixture.

Cover with plastic wrap, and press down so that all bread pieces are soaked. Refrigerate at least 2 hours or overnight.

3. Preheat oven to 325 degrees F (165 degrees C).
4. Bake 45 minutes in the preheated oven. Let stand for 10 minutes before serving.

Dust with powdered sugar.


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