Tag Archive: Stuffed French Toast


This breakfast/brunch casserole is one of the kids’ favorites.  I had some apple butter on hand, had a coupon for Swirl bread, and decided to give this a try using Tofutti cream cheese substitute.  No one could tell that it wasn’t real cream cheese.  I reduced the amount of sweetener, and it was still sweet enough from the apple butter to forego putting syrup or powdered sugar on it.

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2 loaves Swirl bread (I used whole wheat cinnamon raisin, but there are some great varieties now including  a new oatmeal bread – pumpkin spice, brown sugar, etc.!)

2 containers Tofutti

1/2 c. agave (or use sugar, honey, maple syrup or natural sweeteners)

12 eggs

2 C. milk (I used unsweetened coconut/almond blend)

1/2 c. apple butter

Coconut oil spray

WARNING!  This recipe makes 10 large portions.  Leftovers are fought over!

Soften “cream cheese” and combine with sweetener.

Spray two 13 x 9 baking dishes with coconut oil and lay out bread to fit into dishes.  I cut some pieces in half to make it work.

Lay top slices of bread to the side, and spread top of bottom pieces and bottom of top pieces with “cream cheese” mixture.

Top with apple butter.

Close up “sandwiches”.

Mix eggs and milk (I use the bowl I mixed the “cream cheese” in to keep clean up to a minimum.  Pour over “sandwiches”.

Bake at 350F for 30 minutes until golden brown.

YUMMY!

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Chocolate Cheese Stuffed French Toast

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20 slices Pepperidge Farm chocolate chip bread

2 blocks cream cheese

1/2 c. sugar

12 eggs

2 c. milk

1/2 c. semi-sweet chocolate chips

Mix softened cream cheese and sugar.

Spread 10 slices of bread with cream cheese mixture.

Place chocolate chips onto cream cheese.

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Spread remaining 10 slices with cream cheese and place cream cheese side down.  Place in 13 x 9 baking dishes sprayed with coconut oil spray.

Combine eggs and milk.

Pour over sandwiches.  Bake at 350 F for 30 minutes.

This was so amazing and yummy – no syrup necessary!!

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