French Toast Bake With Cream Cheese Recipes

Steps:

• Cut each slice of bread in half.
• Beat eggs with milk and pinch of salt.
• In separate bowl, mash cheese until smooth with cinnamon, sugar, and vanilla, adjusting to taste.
• Spread one-fourth of cheese filling evenly over four slices of bread.
• Top with unspread slices of bread to form half-sandwiches.
• Dip and soak each sandwich in egg-milk mixture, turning so both sides of each sandwich absorb liquid.
• Let excess drip off.
• Heat unsalted butter in 10 inch skillet, and when hot but not brown, add sandwiches.
• Reduce heat and fry slowly for 5 to 7 minutes, or until first side is golden.
• Turn and brown second side over low heat.
• If sandwiches fry too quickly, filling will not be warm.
• Serve immediately, allowing 2 halves to each portion.
• Sprinkle with cinnamon-sugar and top with sour cream and strawberries.

Steps:

• Layer half of the bread cubes in a greased 9 X 13 casserole dish.
• Scatter the cream cheese cubes over the bread, then add the other half of the bread cubes on top.
• Combine egges, milk, and syrup. Pour over the casserole.
• Cover and refrigerate overnight.
• In the morning, bring to room temperature, and sprinkle the nuts over the top of the casserole, lightly pressing them in with a spatula.
• Bake 30 to 45 minutes in a 350 oven.
• Serve with more maple syrup, if desired.

Steps:

• Coat a 9x13-inch baking dish with melted butter. Spread any remaining melted butter over bottom of dish.
• Sprinkle brown sugar and cinnamon evenly over melted butter.
• Arrange bread in two layers over brown sugar mixture.
• Beat eggs, milk, and salt in a bowl; pour over bread.
• Cover and refrigerate overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 30 minutes.

Steps:

• Spread cream cheese thickly on 1 side of each slice of bread. Cascade the bread in 2 rows in the bottom of a baking dish.
• Combine eggs, milk, peach syrup, and vanilla extract in a bowl; whisk to combine. Pour mixture over bread. Arrange sliced peaches on top. Pour melted butter over the peaches. Cover baking dish and refrigerate for up to 8 hours.
• Preheat the oven to 350 degrees F (175 degrees C).
• Sprinkle pecans on top of bread mixture just before baking. Sprinkle brown sugar on top.
• Bake in the preheated oven until edges are golden, about 45 minutes.

Steps:

• Place the bread cubes in a greased 13 x 9-inch baking dish.
• Beat the cream cheese at medium speed of mixer until smooth.
• Add in the eggs (1 at a time) mixing well after each addition.
• Add in the milk, half and half, 1/2 cup maple syrup and vanilla; mix well until smooth.
• Pour the cream cheese/milk mixture over the top of the bread cubes; cover, and refrigerate overnight.
• The next morning: Set the oven to 375 degrees.
• Remove the bread mixture from the fridge; let stand on the counter for 30 minutes before baking.
• Bake for 40-50 minutes, or until set (should be a nice golden brown colour).
• Remove from the oven, sprinkle with powdered sugar.
• Serve with maple syrup.
• Delicious!

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Spread cream cheese in a thick layer onto the bread slices and cut bread into cubes. Layer in the bottom of a 9-inch square baking dish.
• Whisk eggs, milk, maple syrup, vanilla, cinnamon, and nutmeg in a bowl until well combined. Pour over bread cubes and pat gently until bread is evenly soaked. Let sit for 5 to 10 minutes.
• Bake in the preheated oven until eggs are cooked and fluffy, 35 to 45 minutes.

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese on each of 12 bread slices. Top with remaining bread slices to make 12 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
• In medium bowl, beat eggs. Add milk, 1/4 cup sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
• Chop 1 cup of the strawberries. (Refrigerate remaining berries.) In nonmetal bowl, gently stir together chopped strawberries, 1/4 cup sugar and the amaretto. Cover; refrigerate about 8 hours or overnight.
• Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
• Meanwhile, slice remaining strawberries and add with blueberries to chilled strawberry mixture; mix lightly. Serve French toast with berry topping.

Steps:

• Mix eggs, milk, vanilla, and cinnamon together.
• Place bread slices in a greased 9x13-inch pan. Pour egg mixture over top. Cover and refrigerate, 8 hours to overnight.
• Remove from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
• Cream together brown sugar, butter, and corn syrup; it will be very thick. Spread over the bread, then sprinkle with walnuts.
• Bake in the preheated oven until golden brown, about 1 hour.

Steps:

• Arrange half of the bread cubes in a greased 13x9-in. baking dish. Layer with cream cheese and remaining bread. In a blender, combine the eggs, milk, butter and maple syrup; cover and process until smooth. Pour over bread. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving., For syrup, in a small saucepan, combine the sugar, cornstarch and cinnamon. Gradually whisk in cider and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in butter until melted. Serve warm with strata.

Steps:

• Slice bread and cut off and discard crusts. Beat milk, eggs, and vanilla together in a bowl until well combined.
• Stir melted butter and brown sugar together until well mixed. Pour into the bottom of a 9x13-inch pan; spread evenly. Layer bread slices over top. Pour milk mixture evenly over bread. Sprinkle with cinnamon. Cover with aluminum foil and chill in the refrigerator, 8 hours to overnight.
• When ready to bake, preheat the oven to 350 degrees F (175 degrees C).
• Bake, covered, for 30 minutes. Remove cover and continue to bake until golden brown and bubbly, about 15 more minutes.
• Remove from the oven and sprinkle with powdered sugar and cinnamon before serving.

Steps:

• Place the bread cubes in a buttered 13 x 9-inch baking dish.
• In a bowl beat the softened cream cheese with sugar at medium speed with an electric mixer until smooth and well combined.
• Add in eggs one at a time mixing well after each addition.
• Add in milk, half and half cream, maple syrup and vanilla; beat until well combined.
• Pour the cream cheese mixture over the bread cubes in the baking dish, using a fork or spoon gently lift the cubes so that they coat evenly with the egg mixture.
• Cover with plastic wrap and refrigerate for 8-24 hours.
• Next morning set oven to 375°F.
• Remove the dish from the fridge and let sit out at room temperature for 30 minutes.
• Bake uncovered for about 45-50 minutes or until set and a golden brown colour.
• Sprinkle with powdered sugar and serve with maple more maple syrup.
• Delicious!

Steps:

• Arrange half of the bread cubes in a greased shallow 2-qt. baking dish. Top with cream cheese and remaining bread. In a large bowl, whisk the eggs, milk and syrup; pour over bread. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. , Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until golden brown. Serve with additional syrup.

Steps:

• Cut white bread into cubes and place into the bottom of a greased 9x13 pan.
• Sprinkle blueberries evenly over bread.
• Microwave cream cheese in bowl for 2 minutes.
• Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
• Spread over blueberries.
• Cut French bread into 10-1 inch thick slices, place over cream cheese.
• Beat eggs, milk, half&half, cinnamon, and nutmeg and pour over bread.
• Cover and refrigerate overnight.
• Bake at 350 degrees for 45 minutes covered, then uncover for approximately 15 minutes.
• Let set before slicing.
• Sift powdered sugar over before serving.

Steps:

• Arrange half the bread in a single layer in a greased 13x9-in. baking dish; top with cream cheese and spoonfuls of cranberry sauce. Top with remaining bread., In a large bowl, whisk eggs, milk, 1/3 cup syrup, cinnamon and nutmeg until blended. Pour over casserole. Refrigerate, covered, overnight., Remove casserole from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in center comes out clean, 50-60 minutes. Let stand 10 minutes before serving. If desired, serve with additional maple syrup.