The breakfast was a hit. Again.
I made this Orange Stuffed Baked French Toast for Smudge when I was testing recipes a few months ago and in just one hot minute she deemed it birthday worthy. A big deal? If you’re turning 9 years old you bet it is.
“Are you sure you don’t want your favorite from last year, the Banana and Chocolate Chip Baked French Toast?” I asked, knowing that it was a huge hit at last year’s birthday sleepover.
“Nope. I want this one.” A girl who makes up her mind and knows what she wants. I like that. But the fact she chose orange over chocolate? Maybe that red hair has singed her taste buds because as a blonde, I always go chocolate.
The menu quickly became one less thing we had to worry about once we settled on the birthday guest list (10 friends who are just as crazy and fun as she is) and decided what to do in lieu of birthday gifts (donations to our local humane society) then set the party itinerary of swimming and a sleepover.
All that was left to do was bake her traditional Birthday Cake Pie and prep the french toast for baking in the morning.
That’s what I love about doing a baked french toast, and I have several recipes on the blog because of it. They’re so easy to pull out of the fridge, pop in the oven and snap, you have a sweetened breakfast treat fit for a gaggle of gals.
Last time I made this recipe I made a homemade raspberry sauce (delicioso) to go along with it but this go around I took the easy route and defaulted to Smudge’s favorite Kodiak Raspberry Syrup made locally and now sold in Costco. I warmed it on the stove with a few fresh raspberries thrown in for some texture. To make the syrup a touch thicker, add a tablespoon of butter to the warming syrup and cook for a few minutes. I topped the french toast with some leftover whip cream from the Cake Pie for the girls, because what’s a party without a little extra whip cream?
A recipe note: This time I used cream cheese sweetened with sugar. I’ve made it with mascarpone before, and while the girls didn’t notice, I think I liked it better. But if you can’t get your hands on mascarpone, the sweetened cream cheese works just great.
While I did get a few photos of the girls devouring the french toast after a late night of “girl talk” (I know, I shook my head too each time I was shooshed from their perimeter of privacy) and karaoke and general girl-ness, I totally missed out on taking a pretty photo of the entire pan of french toast.
But I’m okay with that, because sometimes a gal’s got to put the camera down and immerse herself in the moment instead of constantly documenting it. My husband is going to totally laugh at that one and ask me when I’m going to start living my words of wisdom…I’ll show him. Soon, my man. Soon.
Baked Stuffed Orange French Toast
PrintIngredients
- 1 loaf french bread , (about 15 thick-cut slices)
- 8 ounce package of cream cheese , softened
- ¼ cup sugar
- 8 eggs
- 3 cups whole milk
- ¼ cup butter , melted and cooled plus 1 tablespoon for greasing pan
- zest of one orange
- 1 tablespoon vanilla
Instructions
- Generously grease a 9 X 13 deep-dish casserole dish with 1 tablespoon of butter. Place a layer of bread slices alternating direction of bottom crusts and top crusts to outside of pan. Spread half of the cream cheese on the bread slices and then sprinkle with half of the sugar. Repeat with another layer of bread, the rest of the cream cheese and sugar and then top with a final layer of bread.
- In a large bowl whisk eggs, milk, butter, orange zest and vanilla together. Slowly pour over bread layers making sure to coat evenly. Wrap dish tightly with foil and refrigerate overnight.
- To bake, preheat oven to 350 degrees. Remove casserole from refrigerator and bring to room temperature, about a half an hour. Bake covered for 45-55 minutes then remove foil and cook for another 5 minutes or until top is golden. Remove and let set for 5 minutes and serve.
- special supplies: a 9 X 13 deep dish lasagna or casserole dish. If you choose to use a regular depth baking dish, reduce milk by 1 cup and layer bread just 2 times rather than 3.
This weekend I’ll be in Austin, TX for Blogher Food, the grandmama of food blogging conferences. I can’t wait to see some familiar faces and meet a bunch of new ones while I soak in the realness of Austin. If you’re there too and you happen to see me in a session (front row Joe is where I’ll be) or meandering about the throngs of food bloggers, please say hello.
On Saturday morning, be sure to stop by the Wisconsin Cheese booth where they’ll be handing out a special breakfast treat I created especially for the conference. If you’ve never tried Burrata cheese put this one quick stop on your bucket list. You’ll be forever changed.
If you aren’t joining us for a weekend of info and inspiration, follow the hashtag #BlogherFood13 on Twitter for the highlights.
Happy Thursday y’all. Now, will my cowboy boots fit in my carry on?
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Vigo
This looks so yummy. I will definitely try it. Thanks.
pinko sale
This is my first time i visit here.
pinko sale
Place a layer of the bread cuts exchanging heading of base coverings and best hulls to outside of the container.
Write my Essay for me
Place a layer of the bread cuts exchanging heading of base coverings and best hulls to outside of the container. Spread portion of the cream cheddar on the bread cuts and afterward sprinkle with half of the sugar. Rehash with another layer of bread, whatever is left of the cream cheddar and sugar and after that best with a last layer of bread.
Ayurveda hospital
French recipes are always favorite for my girl. That is why i have used this recipe to my girl. After seeing this post i tried it and it is really delicious. She like this recipe very much and i am happy about it.
Lawerence
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Marianne Sue
Here’s a thought. Add chocolate to this and you can have the best of both worlds. This looks amazingly delicious. I’ll have to try this when my sister visits next month.
Ida
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Chung-Ah | Damn Delicious
Your daughter is too stinking cute. And what a great breakfast option – you can make this for my birthday too :)
Samantha Paulin
This looks delicious! It’s going to make a perfect breakfast for father’s day…my dad LOVES raspberries and french toast!
Cecile Hamel-Roy
O M G !! Can you please ADOPT ME !! And the little girl in the photo is just adorable !! ; o )
Gerry @ Foodness Gracious
Smudge is a lucky girl and i’m sure she knows that :) I know what you mean by documenting…it drives my Wife crazy!
patti
Oh so fun and delicious too! What a precious birthday girl.
nessa
This looks great, and the pictures are adorable!
sally @ sallys baking addiction
I would gladly wake up to this stuffed french toast any day. It looks amazing! A perfect summer weekend breakfast. Have fun at BHF, so sad I have to miss it.
Laura (Tutti Dolci)
Perfect for a birthday, I love the raspberry sauce!
Angie | Big Bear's Wife
Have a fun trip to Austin and BHF!! I think she made a fantastic choice with this orange french toast. Look perfect for summer mornings!
Katrina @ Warm Vanilla Sugar
This looks so freaking good!! Love the orange essence mixed in. Yum!
Tieghan
Smudge sounds like a pretty amazing 9 year! I mean orange over chocolate, donations instead of gifts. You have one smart and thoughtful daughter! Oh and what a fun party! Looks and sounds like the girls had a blast!
This french toast looks perfect! I have never done the orange flavor, but I am willing to try! Sweets around here are either chocolate or cinnamon and sugar, but I am learning to try and do fruity sweats now!
Kathryn
I think I would definitely chose this for my birthday breakfast – it sounds so delicious!