Stuffed French Toast Casserole

photo source: Paula Deen

This recipe makes a very large amount of food, the leftovers reheat well and my kids have even been known to eat them cold straight from the fridge. I hope that your family will enjoy this dish as much as mine does. Here's to carefree mornings (or dinners!) in your household.

Stuffed French Toast Casserole
by Moirakris
Yield: 12 servings

1 loaf whole grain bread (we like the 12 grain kind)
8 eggs
2 cups milk
1/2 teaspoon vanilla extract
1 teaspoon cinnamon
1/2 cup chopped pecans or walnuts
8 ounces cream cheese
1 can (20 ounce) apple pie filling
Powdered Sugar (optional)
Maple Syrup (optional)

Instructions
Grease a 9x13 inch baking pan lightly with cooking spray, butter or shortening. Cut the bread into 1 inch cubes. Layer half of the bread into bottom of the pan.

Soften the cream cheese in a bowl in the microwave. Stir apple pie filling and cinnamon into the cream cheese. Spread this mixture evenly over the layer of bread in the pan. Sprinkle with chopped pecans then add the remaining bread in a layer on top.

Beat together the eggs, the vanilla extract and the milk. Pour evenly over the top layer of bread. Lightly press down on the top of the bread with the back of a spatula or lay wax paper on top and press down with your hands.

(If you are making this the night before for breakfast the next day cover the pan with a lid or tinfoil and refrigerate overnight)

Set the oven to 350 and bake for 35 minutes or until browned. Remove from oven and cut into 12 squares.
 
If baking in the morning:
Remove pan from refrigerator, remove lid or tinfoil from the pan. Bake as directed above

You can serve with powdered sugar or maple syrup on top if you would like.

Mealtime Prayer - Be present at our table, Lord! Be here and everywhere adored. Your mercies bless, and grant that we may feast in Paradise with Thee! Amen