Stuffed French Toast Strata (Christmas breakfast recipe)
I’m bringing this recipe forward from 2006 for folks who may not have seen it yet. We still make it on Christmas Eve morning every year!
Here’s our traditional Christmas breakfast. I love that we can make it the night before and just stick it in the oven in the morning! It can be made egg-free, by adding a little more milk instead of the eggs. If you need it to be gluten free, just cube up a loaf of gluten-free bread instead of french bread.
STUFFED FRENCH TOAST STRATA
- 1 pound of French bread
- 8 ounce package cream cheese, cubed
- 8 eggs
- 2 cups milk
- 6 tablespoons butter, melted
- 1/4 cup maple syrup
- 1 teaspoon cinnamon
Cut French bread loaf into cubes (about 12 cups bread cubes). Grease a 13×9 inch baking pan. In the prepared pan place half of the bread cubes. Top with the cream cheese cubes and then the remaining bread cubes.
Whisk together eggs, milk, melted butter, maple syrup and cinnamon until well combined. Pour the egg mixture evenly over bread and cheese cubes. Using a spatula, slightly press layers down to moisten.
Cover with plastic wrap and refrigerate for 2 to 24 hours. Remove plastic wrap and bake in a 325 degree oven for 40-45 minutes or until the center appears to be set and the eggs are golden. Let stand for 10 minutes. Makes 6-8 servings.
Note: If you’d like to make this with blueberries, just sprinkle a cup or two of berries on top of the cubed cream cheese and serve with blueberry syrup.
Here’s the video of me making this recipe for ParentsTV a few years back. Begin around 2:30 to jump straight to the recipe tutorial. The recipe comes from my book Family Feasts for $75 a Week.
Added to Life as Mom Christmas CarnivalPin It