Cinnamon Raisin Stuffed French Toast
Do you ever wake up in the morning and not know what to cook for breakfast?
Just say you do. ‘Cause I do and I don’t want to be left alone here.
I don’t know why this happens. For the love. I could, at any other hour of the day rattle of a plethora of nice things to eat for breakfast.
But, on a lot of mornings (way too many to admit), I shuffle bleary eyed to the kitchen and just stare. All is forgotten.
It’s on days like this that a make-ahead breakfast is totally a pleasure. You just pull it from the fridge, bake, and serve.
Just do me a favor and don’t forget to let your toast cool before cutting into it. Impatience equals ugly breakfast.
But even ugly breakfast tastes way better than no idea for breakfast at all.
Now if only I could remember which of my children likes doing dishes…
Make Ahead Cinnamon-Raisin Stuffed French Toast
10 slices cinnamon-raisin bread
8 ounces Neufchatel cream cheese
1/4 cup sugar
zest 1 orange
1/4 cup milk
1 teaspoon vanilla
Line a deep-sided 9x9" baking dish with five of the pieces of bread. In a stand mixer, beat together the cream cheese, sugar, and orange zest. Spread this mixture over the bottom layer of bread. Top with five more pieces of bread, then beat the eggs, milk, and vanilla in a blender until pureed. Pour over the bread mixture, cover, then store in fridge overnight.
In the morning, place the baking dish in an oven preheated to 375 degrees for 40-45 minutes. Allow to cool slightly before serving. Sprinkle with powdered sugar, top with maple syrup, and serve with fresh berries and sliced oranges. Enjoy!