Make Ahead Stuffed French Toast

In mid March I shared a recipe for make ahead french toast casserole.  This recipe is similar, but not quite the same.  This time the bread is kept whole, and the french toast has a creamy filling.

You will need 2 pieces of bread per person.   This recipe tastes great with a cinnamon raisin  bread, but I did not have any on hand this weekend.  I used Aunt Millies Country Buttermilk Bread.    You can use any bread that you prefer. 

Spread all of  the slices of bread with cream cheese.   I spread the four bottom slices with strawberry cream cheese and the top slices with regular white.   If you like blueberries, this recipe would be wonderful with blueberry flavored cream cheese. 

Place the top slices cream cheese side down on top of the bottom layer.  I made a cinnamon suger mixture from white sugar and cinnamon.   I am a Rachael Ray type of cook.  I did not measure but just eyeball the amount the sugar.    Sprinkle the cinnamon sugar liberally over the bread.  If you use a cinnamon bread as your base, you can skip this step. 

Mix 4-6 eggs and a 1/2 cup milk and pour over the bread.  I did miss some of the bread so after I took this picture I took a spoon and covered it more thoroughly.

Cover with foil and refridgerate overnight. 

Preheat the oven at 350 degrees.  I turned my oven before the kids had their egg hunt.  

Bake the french toast for 30 minutes.

After we were done with the egg hunt the french toast was ready.   We added fresh sliced strawberries and Redi Whip that I got on sale this week at Meijer.  It was a simple but yet special breakfast for a special day. 

I have linked this recipe up on many awesome websites.  Make sure to check out my Linky  Party tab and check them out.   I am unable to get her button to work, so I also am linking to Get Your Craft On at Todays Creative.