Overnight Stuffed French Toast
Apr 06, 2015, Updated Jan 02, 2018
Overnight Stuffed French Toast made with Cinnamon Raisin Bread and topped with brown sugar-pecan streusel! Weekend brunch just got better!
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Breakfast – the most important meal of the day and I also think it’s the most neglected meal. Isn’t it? I mean I know so many people who skip breakfast or simply don’t feel like eating anything in the morning. I think I have mentioned this before that my husband was in the same category before we got married but now he eats his breakfast every day. I take full credit for this transformation 😀
Anyway even though we eat breakfast every day, it’s the usual sandwich/cereals/toast/paratha most of the days because who has the time to cook something fancy in the morning? Umm not me! I mean as much as I love cooking mornings are better off with a quick breakfast until and unless it’s the weekend. Well weekend is a different story because I usually try to make something really nice for our brunch.
I have been dying to make more overnight stuff ever since I made these overnight cinnamon rolls. Seriously I loved how easy they were and it was so wonderful to enjoy them in the morning without running around in the kitchen. And so I made these Overnight Stuffed French Toast. Same ease of making and same great taste!
Just like the cinnamon rolls, you do all the prep work at night and in the morning you simply top the soaked bread with streusel and bake it. The most difficult part is the waiting time, urgh so hard! What makes this overnight stuffed french toast really stand out?
The Bread: For these french toasts, I used homemade cinnamon raisin swirl bread. Oh my god you guys, I am telling you it made all the difference. That bread is so delicious in itself and when you make a french toast out of it, well then it becomes extra delicious! 🙂
They are stuffed: Do I need to say more? Stuffed with cream cheese.
The streusel topping: I went a little overboard with the streusel topping but guys it’s streusel so you can’t really blame me. I mean who can say no to streusel? Not me!
I used 5 really thick slices of bread here and most of the recipes would call for using 2 eggs in this case but I used just 1. The reason? We cannot eat french toasts if they smell of egg. Yes we have tried but we can’t eat it so I just used 1 egg here. Feel free to add 2 eggs if you like egg in your french toasts!
Overnight recipes are awesome and you have to try this overnight stuffed french toast to understand exactly what I mean!
Method
In a bowl take 4 oz of softened cream cheese and add 1.5 tablespoons of granulated white sugar to it.
Add in the vanilla extract.
Whisk the cream cheese till everything is mixed well together.
Place 2 thick slices of cinnamon raisin bread in a small square baking pan [8×8] which has been coated with a non-stick spray. Apply the cream cheese mixture on top of these breads.
Apply the cream cheese mixture on 2 more slices of cinnamon raisin bread and place them on top of the breads in the pan, with the cream cheese side facing down.
Take 1 more bread and break it into small pieces. Fill the gaps in the pan with these bread pieces.
Make the custard
In a bowl whisk together milk, heavy cream, egg, vanilla extract and cinnamon powder.
Pour the mixture over the prepared bread in the pan.
Cover the pan with a aluminium foil and keep it in the refrigerator overnight.
Make the streusel topping
In the morning take a bowl and add flour, cinnamon powder and brown sugar to it. Mix till well combined.
Add cold butter to it.
Using a pastry cutter or fork to cut in the butter into the flour-sugar mixture.
Once the butter is well combined, add the chopped pecans and mix.
Take out the pan from the refrigerator and let it sit for 15 minutes and then cover with the streusel topping.
Bake at 350 F degrees for 35-45 minutes. I like crispier toast so I baked for 45 minutes.
Cut diagonally into slices, dust with powdered sugar and serve with fresh fruits and maple syrup.
* You can use regular bread for this recipe. Just increase the amount of cinnamon powder in the recipe then.
* Best french toasts are made from breads which are little old/stale. So do not make this with fresh bread.
* Bake for around 30-35 minutes for softer french toasts. I like mine crispy so I baked them for around 45 minutes.
* You can make the streusel topping in night too. That way you won’t have to do anything in the morning!
* You can easily reduce the amount of streusel topping in this recipe. I think I got little carried away!
* The total prep time in the recipe includes the overnight waiting time of 12 hours. The actual prep time is 15 minutes only.
Overnight Stuffed French Toast
Ingredients
- 5 slices cinnamon raisin swirl bread
- 4 oz cream cheese softened
- 1.5 tablespoons sugar
- ½ teaspoon vanilla extract
Custard
- 1 egg large
- 3.5 tablespoons milk
- 3.5 tablespoons heavy cream
- 2 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon cinnamon powder
Streusel topping
- 3 tablespoons light brown sugar
- 3 tablespoons all purpose flour
- 3 tablespoons chopped pecans
- 2 tablespoons butter unsalted or salted [either works in my opinion]
- ¼ teaspoon cinnamon powder
To serve
- maple syrup
- powdered sugar
- fresh fruits
Instructions
- In a bowl take 4 oz of softened cream cheese and add 1.5 tablespoons of granulated white sugar and vanilla extract to it.
- Whisk the cream cheese till everything is mixed well together.
- Place 2 thick slices of cinnamon raisin bread in a small square baking pan [8x8] which has been coated with a non-stick spray. Apply the cream cheese mixture on top of these breads.
- Apply the cream cheese mixture on 2 more slices of cinnamon raisin bread and place them on top of the breads in the pan, with the cream cheese side facing down.
- Take 1 more bread and break it into small pieces. Fill the gaps in the pan with these bread pieces.
Make the custard
- Make the custard
- In a bowl whisk together milk, heavy cream, egg, vanilla extract and cinnamon powder.
- Pour the mixture over the prepared bread in the pan.
- Cover the pan with a aluminium foil and keep it in the refrigerator overnight.
Make the streusel topping
- In the morning take a bowl and add flour, cinnamon powder and brown sugar to it. Mix till well combined.
- Add cold butter to it and using a pastry cutter or fork cut it into the flour-sugar mixture.
- Once the butter is well combined, add the chopped pecans and mix.
Bake
- Take out the pan from the refrigerator and let it sit for 15 minutes and then cover with the streusel topping.
- Bake at 350 F degrees for 35-45 minutes. I like crispier toast so I baked for 45 minutes.
- Cut diagonally into slices, dust with powdered sugar and serve with fresh fruits and maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Overnight Stuffed French Toast
