An absolutely perfect stuffed french toast recipe for Mother’s Day Brunch. Perfect because it’s a make ahead recipe that benefits from an overnight soak in the refrigerator. Pop this Stuffed French Toast in the oven the next morning and you’ve got a crowd pleasing breakfast casserole.
There are plenty of great restaurant options in Denver for celebrating Mother’s Day, however, I can’t think of any better way to indulge than a home cooked event with friends.
Last year, on a beautiful Sunday morning, we filled Cauleen’s kitchen table with a spectacular spread of brunch foods. A buffet that would rival any fancy restaurant offerings. We skipped the crowded restaurants, we enjoyed adult beverages on the back patio, and with a two mile walk with kids and dogs that afternoon, it was a perfect day and that’s our plan for this year, as well.
It all came together fairly easy, as so many brunch items can be made ahead. Take for instance, this delicious cream cheese french toast.
Prepared the evening before with an overnight rest in the refrigerator, it was baked the next morning for an indulgent treat. Actually this dish benefits from its overnight soak. The bread absorbs the eggy coating and the filling firms up overnight.
This cream cheese stuffed French toast includes mangos that have been sauteed in a big dollop of butter and sprinkled with sugar. Challah bread is then sliced and smeared with the cream cheese and mangos, then assembled like a sandwich. The half and half and egg mixture is poured over the top before its overnight soak.
Even though the Mangos were sauteed in butter and sprinkled with sugar, they kept that lovely tangy flavor which was a great compliment to the cream cheese. Which means it wasn’t too sweet making the warm maple syrup a welcome topping.
Tips for Making Stuffed French Toast:
- Choose a loaf of bread that’s not been sliced. That way you can slice the pieces nice and thick. Challah is a perfect selection as it’s firm enough to hold up with all of the handling but still light enough to absorb the egg and milk mixture.
- You can even slice the bread extra thick to make pockets for the filling. Just make sure you’re using a very sharp knife to make those pockets. Cutting through the crust side of the bread, don’t break through the sides or the back of the bread. Making a pocket in the bread large enough to hold a good amount of filling is your goal. This is a a stuffing technique option as opposed to slicing, spreading the filling on each piece of bread and then assembling the slices sandwich style. The sandwiched method is what I used for this recipe.
- Endless flavor combinations. Experiment! For the filling, choose fruits that benefit from cooking in butter or baking. Like apples, pears or blueberries. Save those softer fruits like strawberries and raspberries for a syrup topping or garnish. Jams and jellies are also a good choice, but fruit juices will make the whole dish way too soggy.
- And the choices of cheeses are so appealing. Think outside that box of cream cheese and consider mascarpone, sour cream, or ricotta. And even hard cheeses like cheddar, Monterey Jack, Gorgonzola…so many options.
- Have some jars of jelly or jams in the refrigerator. Warm them stove top for a warm french toast glaze.
Here’s what We Loved About this Stuffed French Toast:
- The flavors were a perfect blend of savory and sweet.
- There are just enough mangos in this recipe to compliment the palate and a pop of color for presentation.
- The creamy cheesy texture was divine.
- This baked French toast recipe is ideal for entertaining. No standing over the stove making them one at a time. Assembled the night before, everyone can sit down at the table and enjoy breakfast together.
- This is a Rick Bayless recipe. Always reliable. Always delicious.
I think Mangos are a pain in the rear to slice. No matter how many times I’ve watched videos, practiced patience, I always end up with mangled fruit. If you use mangos frequently in your kitchen, I highly recommend this OXO mango slicer. Works like a charm.
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And if you’re looking for more over night breakfast ideas, I found this Easy Overnight French Toast Casserole recipe over at A Mindfull Mom, and my own Blueberry Overnight French Toast Bake. All perfect for feeding a breakfast or brunch crowd. And just for fun, another overnight breakfast recipe I love is this one for Overnight Hatch Chile Breakfast Burritos.
Recipe for Mango Cream Cheese Stuffed French Toast
I hope you give this baked french toast recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating. Your feedback is valuable to me for developing future recipes. And if you have a favorite overnight recipe for French Toast, let me know, I’d love to give it a try.
Love French Toast Recipes? Don’t miss this one for Orange French Toast with Grand Marnier Syrup. Just say Yes! 🙂
Mango Cream Cheese Stuffed French Toast
- 4 tablespoons unsalted butter plus 1 tablespoon softened butter for casserole dish
- 3 mangoes apx. 2 1/5 pounds, peeled and diced into 1/2-inch pieces
- 1/ 2 cup sugar divided use
- 12 ounces cream cheese softened
- 12 slices egg bread challah sandwich loaf
- 6 large eggs
- 1 1/2 cups half and half
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Warm maple or agave syrup
- Powdered Sugar for Dusting
- In a very large (12-inch) non-stick skillet over medium-high heat, melt 4 tablespoons butter. Add the mango and saute for approximately 10 minutes or until soft. Sprinkle in a 1/4 cup sugar and stir until the sugar has dissolved. Set aside to cool.
- In a small bowl, mix the softened cream cheese and the remaining 1/4 cup sugar.
- Butter a 13 x 9 casserole dish with 1 tablespoon softened butter. Divide the cream cheese mixture equally between the slices of bread and spread, covering the entire surface. Place 6 of the slices in the bottom of the prepared dish with the tops of the bread facing out. You may need to squeeze the slices together to make them fit. Spoon the cooled mango slices and their syrup evenly over the bread. Press the remaining slices, cream cheese side down, on top of the mango layer.
- Whisk together the eggs, half and half, vanilla and cinnamon. Pour the mixture over the top of the stuffed French toast, making sure to cover all the bread with the egg mixture. Wrap tightly and refrigerate overnight.
- In the morning, remove the baking dish from the refrigerator and let stand at room temperature for 20 minutes while you preheat the oven to 350 degrees. Bake for approximately 45 minutes, or until lightly browned and warmed through. Sprinkle the top with powdered sugar and serve with warm syrup.
Why Trust These Recipes? Lea Ann Brown has lived, worked and played in Colorado for 45 years. She has immersed herself in the Colorado Culinary space, is a Culinary School Graduate and publishes her Colorado food Blog, Cooking On The Ranch.