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 Mango Cream Cheese Stuffed French Toast in the oven the next morning and you've got a crowd pleasing breakfast casserole.
4tablespoonsunsalted butterplus 1 tablespoon softened butter for casserole dish
3mangoesapx. 2 1/5 pounds, peeled and diced into 1/2-inch pieces
1/ 2cupsugardivided use
12slicesegg breadchallah sandwich loaf
1 1/2cupshalf and half
1teaspoonpure 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.