The V Spot

Rants, observations and home decorating from a woman with no time for a blog.

Make ahead, stuffed French Toast

One of my favorite breakfast/brunch recipes is for Stuffed French Toast with Pears and Cream Cheese.  I serve it every Mother’s Day and have made it for Christmas morning on several occasions.  
It is delicious, but what I like best about it is that you can put it all together the night before and simply pop it into the oven the next morning.  (That way you aren’t missing any of the fun because you’re stuck in the kitchen!)

Stuffed French Toast with Pears & Cream Cheese
adapted from Better Homes and Gardens

  • 2 medium pears, peeled, cored and cut into thin slices
  • 2 Tbsp butter
  • 2 Tbsp light brown sugar (packed)
  • 1 tsp fresh, chopped rosemary
  • 1 large loaf of French bread, cut into thick slices (about 14)
  • 8 oz cream cheese, softened
  • 1 tsp orange extract (or 2 Tbsp Grand Marnier)
  • 2 Tbsp butter, melted
  • 3 Tbsp sugar
  • 1 tsp cinnamon
  • 3 cups milk
  • 3 large eggs
  • 1Tbsp vanilla
  • 1/4 tsp salt
In a large skillet, saute pears and brown sugar in butter over a medium heat for about 2 minutes.  Add the rosemary.  Cook about 2 more minutes.  You want the pears tender, but not over-cooked.
Place a single layer of bread in a greased rectangular baking dish.  Spoon the pear mixture evenly over the layer of bread.  
Mix the cream cheese and orange extract (or liqueur) until totally combined and smooth.  
Spread on the remaining slices of bread, then place cream cheese side down on first layer of bread and the pears.  (You will have a pan full of pear and cream cheese sandwiches….)
Melt the other 2 Tbsp of butter and brush over the tops of the bread.  Sprinkle with the cinnamon and sugar.
Whisk together the remaining ingredients, and pour slowly over the bread slices.  You want to do this slowly so that the milk and egg mixture can really soak into the top slices of bread as you pour.
Cover and refrigerate over night (or up to 24 hours.)
Bake, uncovered at 375degrees for about 40 minutes.  The toast should look puffy and golden brown around the edges.  Let stand for about 10 minutes before cutting into it.  
Serve with warm syrup, or berries, or powdered sugar (or all of them…)




Amanda said...

May 22, 2012 at 12:51 pm
Hello! This sounds amazing!! I'm so making this next week. Thanks for sharing!!

Lesley at Fabulously Flawed said...

May 22, 2012 at 2:31 pm
Yumm! This sounds super delish. Thanks, Viv!

Myya said...

May 22, 2012 at 3:26 pm
I've made stuffed french toast before but this one looks WAY better!!!

Laura@Elegant Nest said...

May 22, 2012 at 5:28 pm
One word...YUMMY! May have to use this one at the lake cabin this weekend!

Bliss said...

May 22, 2012 at 11:41 pm
Ohhh. Mmmmmm. G.
So pinned this.


Surrounded-By-Boys said...

May 23, 2012 at 12:26 am
Oh lawsie mercy....I think I just gained 5 lbs...but it was worth it! HA!

MiMi said...

May 23, 2012 at 1:17 am

srpprcrftr said...

May 23, 2012 at 2:21 am
Oh Vivienne That looks and sounds so good I can almost smell it. Wow does that look good and I'm trying to watch my calories and fat grams. Ah what the heck, I'll give the recipe to my husband, he's the cook these days, he'll love making it. Thanks for sharing, I think. lol

SueAnn Lommler said...

May 23, 2012 at 10:11 am
Oh so yummy...I am going to give this a try. Thanks

Daniela @Frugal Aint Cheap said...

June 1, 2012 at 6:55 pm
I like make ahead recipes...because I tend to freak out at the last minute!

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