Make-Ahead Stuffed French Toast

Wake up to a delicious cream-cheese-stuffed French toast. It's a cinch when you prep the ingredients ahead then ready the griddle at breakfasttime -- we share the secrets.

Does your family crave French toast? If so, they'll love this rich and creamy stuffed French toast. You prep at the night before and slip them on to the griddle the next morning, perfect for a weekend brunch or holiday breakfast. Let's make the filling first. Place half of an 8-ounce package of soft and cream cheese in a medium bowl, add 2 tablespoons of sugar, and 1/2 teaspoon of vanilla. Then beat the filling until it's smooth. Next, cut four 1-1/2-inch thick slices of Challah, Italian or French bread. Use day old bread if you have it as it'll soak up an optimal amount of custard for the best French toast. Cut a pocket in each bread slice. And then fill the pocket with the cream cheese mixture. Arrange the slices in a 3/4 rectangular baking dish. Set it aside. Crack 4 eggs into a medium bowl. Then add 1 cup of milk, 2 tablespoons of honey or sugar, and 1 teaspoon of vanilla extract. Whisk this until it's well-blended. Now pour the mixture over the bread slices covering the tops of the bread. Cover the baking dish and chill for 2 to 24 hours. You'll want to turn the bread slices once or twice during the chilling time. Just before serving, please set griddle over medium heat and grease it lightly. Cook the bread slices until they're golden brown. It takes about 2 to 3 minutes for each side. Flip them and cook the other side. For a finishing touch, dust the stuffed French toast with a little confectionary sugar and serve it with maple syrup.