Berry Orange Stuffed French Toast
September is National Breakfast Month and this month’s Fantastical Food Fight theme is breakfast casserole. I decided to create Berry Orange Stuffed French Toast which is inspired by Disneyland’s Red Rose Taverne Stuffed French Toast. It is described as orange marmalade-cream cheese with berry compote.
I took the inspiration and decided to make a casserole instead of frying each stuffed french toast individually. I really like this approach as it’s quick to put together the ingredients and then everyone’s meal is ready at the same time without having to worry about keeping the french toast that was done first warm while finishing up.
This meal turned out fantastic, super tasty and really easy to make. We definitely will make this again. I think it would also be easy to change out flavors to suit you or the season. I’m already dreaming of an orange cranberry version.
Fantastical Food Fight
I’m joining the Fantastical Food Fight Breakfast Casserole challenge with other bloggers to share our breakfast creations. If you would be interested in joining us for future food fights, you can visit this page for more information.
Berry Orange Stuffed French Toast Recipe
Orange Marmalade Cream Cheese
- 4 oz. cream cheese softened
- 1/4 cup orange marmalade
- 1/4 cup powdered sugar
- 1 loaf French bread (about 18 inches long), cut into 20 slices
- 4 eggs
- 1 cup milk
- 1/4 cup sugar
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 2 tbsp. butter or margarine, melted
- 3 cups fresh strawberries
- 2 tbsp. sugar
- 1 cup fresh blueberries
Whip cream cheese, orange marmalade and powdered sugar together.
Spray 13x9-inch glass baking dish with cooking spray. Spread about 1 tablespoon cream cheese mixture on each of 10 bread slices. Top with remaining bread slices to make 10 sandwiches. Place sandwiches in baking dish to cover bottom of pan.
In medium bowl, beat eggs. Add milk, sugar, the salt and cinnamon; beat well. Pour over sandwiches in baking dish. Let stand at room temperature 5 minutes. Turn sandwiches over. Cover; refrigerate about 8 hours or overnight.
Chop the strawberries. In a glass bowl, add one cup chopped strawberries and sprinkle the sugar on top. Toss to coat. Mash the berries to release juices. Cover; refrigerate at least 2 hours.
Heat oven to 400°F. Uncover baking dish; drizzle sandwiches with melted butter. Bake 25 to 30 minutes or until golden brown.
To make the berry compote, combine the sugared strawberries, the remaining chopped strawberries and the blueberries together in a bowl. Toss to mix together. Serve French toast with berry topping.
Adapted from Betty Crocker.
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