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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