Jam-Stuffed French Toast
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Directions
Item No.
101310
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Item No.
101305
Use the buttons to adjust the quantity. Minimum quantity is 1, maximum quantity is 50.
Ingredients
- 6 large eggs, slightly beaten
- ⅓ cup sugar
- 1 cup milk
- 1 (8 oz.) loaf of French bread, cut into 1-inch cubes
- 1 jar Stonewall Kitchen Strawberry Jam
- 1 jar Stonewall Kitchen Wild Maine Blueberry Jam
Directions
- Preheat oven to 350 degrees F and grease a deep-dish pie pan.
- In a medium size bowl combine the eggs, sugar and milk. Whisk until uniform.
- Fold cubed bread into egg mixture and allow to soak for about ten minutes.
- Add half the bread and egg mixture to the prepared pie pan. Dollop several large spoonfuls of each jam on the soaked bread. Cover with the remaining bread and egg mixture. Dollop the rest of the jam on top of the French toast, taking care to swirl the jam into the bread cubes delicately.
- Bake for approximately 40 minutes, or until the casserole is set and the top is golden.
