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February 2003 Issue
Baked Stuffed French Toast
by Ronda L. Halpin
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In a month that often brings more than a little cold weather to our doorsteps, a hot breakfast is a welcomed treat. But who has the time to make a hot breakfast these days?

You do!

This month's recipe is a great make-ahead dish that simply gets popped in the oven in the morning after being put together the night before. Featuring rich French toast, a melba-style fruit filling and a crumbly topping, it's sure to be a decadent treat that can make any day seem warm and sunny. Feel free to experiment with your own filling ideas as well.

As always, I encourage you to share your recipe ideas and comments. You can always post comments on the message board using the forms provided in the articles or email me directly at . Enjoy!


Baked Stuffed French Toast

  • 6 eggs
  • 1 c. milk
  • 1/2 tsp. ground cinnamon
  • 12 slices white bread
  • 1 (20 oz.) can peach pie filling
  • 1 c. frozen raspberries
  • 1/4 c. whole wheat flour
  • 1/4 c. shredded coconut
  • 1/4 c. oatmeal
  • 1/4 c. brown sugar
  • 2 T. olive oil
In a shallow dish, beat the eggs, milk and cinnamon together. Dip six of the slices of bread into the mixture and lay end-to-end in a 9 X 13-inch baking dish coated with cooking spray.

Mix the pie filling and frozen berries together and spoon evenly over the egg-dipped bread.

Dip the remaining bread in the remaining egg mixture and carefully lay over the fruit. Cover and chill the baking dish overnight.

In the morning, cover the baking dish with foil and place in a cold oven. Set the oven to 350 degrees and the timer for 30 minutes.

In the meantime, mix the remaining ingredients together to form a crumbly topping.

After the 30 minutes have elapsed, remove the aluminum foil from the baking dish and sprinkle the topping over the bread. Return to the oven and bake an additional 10-15 minutes or until the topping is golden and the bread is firm.

Allow to cool for 10 minutes before slicing and serving.

  • Yields: 6-8 servings
  • Preparation Time: 1 hour, plus chilling time

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