Make Ahead Stuffed French Toast - Ohio Eggs

Ingredients

30 to 36 thin French bread or baguette slices, 1/2" slices (12 oz)

4 oz. cream cheese, softened

1 cup strawberry preserves

8 eggs

1-1/2 cups milk

1 can (8 oz) crushed pineapple, undrained

1/4 cup orange juice

2 tsp. freshly grated orange peel

1 tsp. vanilla

1/2 tsp. salt

Directions

Heat oven to 350°F.
Spread 1/2 of the bread slices with cream cheese and strawberry preserves and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9-inch glass baking dish.
Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Cover and refrigerate at least 1 hour or overnight.
Bake in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, about 45 to 50 minutes.

Photo and recipe provided by the American Egg Board.