Overnight Cream Cheese Stuffed French Toast

Yes, it's still quite warm here in Texas and tea is outside.  How about joining me for some stuffed french toast?  I love sandwiching a pretty doily in between two clear glass plates for a pretty effect.

I'm using my Royal Vale cottage teacup.  I'm not ready to head into Fall quite yet.  It's hard with the temperatures still so hot here in Texas.

 

 This recipe was recently in The Dallas Morning News.  One of my grandsons, who loves to cook, helped me make this.  We put it together the night before and enjoyed it the next morning.  

1 8-ounce pkg. reduced- fat cream cheese

3 T. sugar

1 t. vanilla (my addition)

8 slices cinnamon-swirl bread (I used Pepperidge Farm)

1/2 cup chopped pecans

4 eggs

1/2 cup milk

Assorted fresh berries ( The Dallas Morning News suggested sauteed apples slices or fresh peaches)

Syrup

MIX reduced-fat cream cheese, vanilla and sugar until blended; spread onto bread. Place 4 bread slices, cream cheese-sides up, in 8-inch square baking dish sprayed with cooking spray. Sprinkle with chopped pecans. Cover with remaining bread slices, cream cheese-sides down.
 
WHISK eggs and milk until blended; pour over bread. Cover; refrigerate overnight.
 
HEAT oven to 350 degrees.   Bake, uncovered, 30 to 35 min. or until center is set and top is lightly browned. Serve topped with berries and syrup, if desired.

Serves 4-8, depending on portion size.  

I am sharing this with:
 

Make It Pretty Monday
Tea Time Tuesday
Tuesday Cuppa Tea 
Friends Sharing Tea
Tea Cup Tuesday 

Share Your Cup
Full Plate
Foodie Friday
Weekend Potluck

Thank you for your visit!  xo