French Toast

This rich make-the-day-ahead French Toast recipe combines ideas from other recipes with our own touches.


red-dot Italian loaf of bread cut into ½ inch slices to make sandwiches. Keep the crust on.1 8oz package of cream cheese (for 8 sandwiches)

red-dot Marmalade or tart jam

Egg mixture:

red-dot 1 egg per sandwich

red-dot 1 cup milk and 1 T heavy cream per sandwich

red-dot Mix until frothy.

Apple Compote Topping:

red-dot Granny Smith or tart apples, 1 per person

red-dot 1 T white sugar per apple or to taste

red-dot Cinnamon

red-dot Nutmeg

red-dot Gran Manier to taste

Serve with:

red-dot Maple syrup

red-dot Yogurt

red-dot Toasted almonds or pecans



Make one or two sandwiches per person.

Spread cream cheese at room temperature and marmalade or jam on the inside of the bread to make sandwiches. We prefer marmalade since jam seems to make it too sweet.

Place sandwiches on flat greased 9×13 glass baking dish and pour egg mixture over each sandwich. Pour the egg/milk mixture over the sandwiches. Cover with saran wrap and put in refrigerator overnight. (If there’s bread left over, we fill in the cracks with mini-sandwiches before pouring the egg/milk mixture over it.)

Make the apple compote. Core, skin, and cut apples into medium size pieces, add sugar and spices, and microwave for 3 minutes. Stir and microwave for another 3 minutes. You can also cook the apples on the stove until tender. Cool, cover, and refrigerate overnight. Heat the next morning and serve warm on top of each French Toast or on the side.

In the morning bake French Toast in 350 oven for 40-50 minutes until brown. Check half way through and turn sandwiches over if tops get too brown.

Serve with warm apple compote, yogurt, chopped pecans or almonds, and warm maple syrup.