Stuffed French Toast for a Decadent Breakfast

Once a year I make this Apple and Pecan Stuffed French Toast.  It is delicious, but not exactly a healthy breakfast.  Decadent...yes, healthy....no.  But, this stuffed French toast is oh, so good.  You must have it at least once a year.  It's perfect for a holiday brunch.  I usually save it for Christmas morning.

Apple and Pecan Stuffed French Toast

This post contains affiliate links for your convenience.  We receive a small compensation when you shop with these links.

Yummy Stuffed French Toast

There are a number of reasons this Apple and Pecan Stuffed French Toast is perfect for a holiday breakfast or brunch.

• You make it in advance.
• It's a one-pan dish.
• It can be served hot, warm, or at room temperature.
• It tastes like you went through a lot of effort. 

This French Toast would also make a perfect, over-the-top breakfast for New Year's Day, especially because you can make it ahead of time.  That way you can just pop it in the oven on New Year's Day morning and 40 minutes later you'll taste heaven in your mouth.

You can use any firm-textured white bread you like for this stuffed French toast.  I like to use homemade bread, like my honey-oat bread, whenever I can but I have used many different store-bought loaves of bread, too.  You'll want your bread to be a little stale so that it will absorb the custard well.

Stuffed French Toast

Printer Friendly Recipe
Serves 8-10

For the French Toast

The Yummy Spiced Custard

• 6 large eggs
• 1 1/2 cups half and half
• 1 1/2 cups whole milk
• 1 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 8 ounces cream cheese, cold
• 2 cups fruit preserve, or cooked fruit (I prefer canned apple pie filling)
• 1 loaf of day-old bread

For the Topping

• 1/2 cup melted unsalted butter
• 2 Tablespoons dark corn syrup
• 1 cup packed brown sugar
• 1 cup chopped pecans
• Sweetened whipped cream, optional

Directions
Prepare a 13 x 9-inch baking pan with butter or non-stick spray.  Slice your bread.  Line the bottom of your pan with slices of the bread, cut into 1/2 inch slices.

Cut the Bread to Fit the Pan

Next, add dollops of the cold cream cheese all over the bread.  Use the entire eight ounces of the cream cheese.

Use All of the Cream Cheese

Then spread the fruit evenly over the bread slices.

The Apple Filling

Add a second layer of bread, cutting the bread to fit your pan.  Beat together the eggs, half and half, milk, vanilla, cinnamon, and nutmeg.  Pour the mixture over the bread in the pan.  Cover with plastic wrap and refrigerate overnight.  Mix together the 2 tablespoons of dark corn syrup, brown sugar, and pecans for the topping.  Cover and set aside.  You are all set for the morning.

In the morning, preheat the oven to 350 degrees F and take the pan with the bread out of the refrigerator to warm for about 30 minutes.  While the French Toast is warming,  melt the butter and mix it with the other topping ingredients.  Spread the topping evenly over the bread in the pan.

Bake for about 40 minutes, or until set in the middle.  Your stuffed French Toast will puff up and may spill over, so you might want to set it on a baking sheet in your oven.  Remove the pan from the oven and let it rest.  You'll want to let it rest for at least 15 minutes, but it can rest for 30 minutes or more.  I think it is best when it is not piping hot.

Serve Warm or at Room Temperature

Serve warm with sweetened whipped cream.  I told you, this is decadent.

Before you go...Join the Just One Donna community by signing up for periodic emails with exclusive content.  Sign up in the sidebar to get notified of new posts via RSS feed.

Enjoy!