Recipe- Mouthwatering Stuffed French Toast

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.

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?

Ingredients

5 slices cinnamon raisin swirl bread
4 oz cream cheese softened
1.5 tablespoons sugar
1/2 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
1/8 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]
1/4 teaspoon cinnamon powder

To Serve

maple syrup
powdered sugar
fresh fruits

Method

* 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

* 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.