Organic Valley, a farmer owned organic dairy cooperative.
1834 Owners Strong
Honey Almond Stuffed French Toast
- Prep time
- 25
- Total Time
- 75 min + soaking time
- Servings
- 8-10
This make-ahead brunch dish is good enough to serve for dessert. (Heck, I’d even eat it for a Sunday night supper.) If you’re serving it on a special morning, accent each slice with maple syrup or fruit preserves, plus some Organic Prairie Brown & Serve Breakfast Links.
Ingredients
- 1 loaf firm bread
- 12 ounces (1 1/2 packages) Organic Valley Cream Cheese or Neufchatel
- 1⁄2 cup chopped almonds
- 6 Organic Valley Large Eggs
- 2 cups Organic Valley Half and Half
- 1⁄2 cup honey
- 1 teaspoon vanilla extract
- 4 tablespoons Organic Valley butter, melted
Directions
1. Butter a 9-by-11-inch ceramic or glass baking dish. Remove crust from bread (use the crusts to feed the birds or dry them out for breadcrumbs). Tear bread into small pieces. Layer half of them in the baking dish.
2. Slice the cream cheese. Arrange cream cheese slices over bread; sprinkle with nuts. Cover with remaining bread.
3. Beat eggs, half-and-half or milk, honey and vanilla in bowl. Stir in the melted butter. Pour this mixture over the bread and press it gently all over to make sure the bread is soaked. Cover and refrigerate overnight.
4. Heat oven to 350 degrees. Uncover the dish and bake 40 to 45 minutes. Serve warm.
Copyright by Terese Allen
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