I made three french toast meals the other night. I tried apple, cherry and strawberry. We haven’t had any of them yet, so I can’ review the tastes of these flavors, but I did take pictures this time around. The recipe is also posted here.
Baked Fruit French Toast
This recipe has 6-8 servings.
6 slices French bread, cubed (I used 8 slices)
8 oz package cream cheese, cubed
1-21 oz can fruit pie filling, divided (This one pictured is cherry.)
6 large eggs
¼ cup maple syrup
1 cup milk
½ t cinnamon
Cooking day instructions:
Set up 8×8 pan for the foil and plastic wrap method. Butter the 8×8 dish. Place half the bread cubes in the prepared dish.
Scatter cream cheese cubes over first layer of bread cubes.
Spoon half the can of pie filling in dollops over top
and complete layering with remaining bread cubes.
In medium mixing bowl, combine eggs, maple syrup, and milk.
Whisk until well blended. Pour over existing layers.
Spread remaining pie filling over top, then sprinkle with cinnamon.
Freeze, using the foil and plastic wrap method. (I write what it is and the directions for cooking it right on the foil.)
Serving day instructions:
Thaw completely. Preheat oven to 350 degrees. Cover baking dish with foil and bake covered for 30 minutes. Remove foil from dish and continue baking uncovered for an additional 30 minutes. Place in individual serving bowls and serve warm with maple syrup.