Christmas morning is a wonderful time to treat yourself to a fun breakfast! We enjoy this french toast recipe because it is a nice break from our typical breakfast. Plus you can make it ahead of time and either bake it the night before or put it into the oven when you first get up. I typically bake it the night before that way we only need to warm it on Christmas morning. This allows more time to enjoy Christmas since the day tends to go by quickly!
I make this recipe once a year for Christmas. However, it is an easy recipe that you could make any time of the year. If you are having a brunch or a breakfast gathering it is the perfect recipe. If you bake it in a glass pan, it will stay hot for a while. Have some fresh strawberries or other fresh fruit plus other optional toppings like maple syrup next to the pan. Your guest can scoop out a section of the french toast and then add their toppings. They will love it!
French Toast Ingredients
2 loafs of Pepperidge Farm Cinnamon Swirl Bread or your favorite bread
1 package 8-oz cream cheese – no fat or low fat and at room temperature
6 eggs or eggbeaters
1 ½ cup half and half
1 cup milk
1 tsp vanilla
1/8 tsp nutmeg
1 tsp cinnamon
¾ cup brown sugar
1 cup pecans, chopped
6 tbsp butter, melted
2 tbsp maple syrup
Fresh strawberries or other fruit
It is best to assemble this dish the night before baking it the next day. Spray a 9 x 13 inch glass pan. Remove the crusts from the bread. Spread softened cream cheese on one slice of the bread topping with a second slice of bread. Once done, cut each sandwich into four cubes.
In a large mixing bowl whisk together eggs, milk, half and half, vanilla, cinnamon, and nutmeg until well blended. Dip bread cubes into milk mixture until moist. Place in the prepared pan making two layers. Pour any remaining liquid over bread. Cover and refrigerate overnight.
The next day, preheat the oven to 350 degrees F and remove glass pan from the refrigerator. At this time put together your crumble mixture and then place evenly over the french toast.
Bake about 40-minutes or until a knife comes out relatively clean. Add any additional toppings when you plate it for breakfast! This french toast warms overly nicely so do not be concerned about making an entire pan.