Stuffed French Toast Strata with Orange Syrup

Make it the best brunch ever with a do-ahead strata boasting a cream cheese fruity surprise. MORE+ LESS-

By Betty Crocker Kitchens

November 12, 2009

Ingredients

slices raisin-cinnamon bread

1/2

cup pineapple cream cheese spread (from 8-ounce container)

1/2

cup orange marmalade

tablespoons butter or margarine, softened

eggs

1 1/2

cups milk

teaspoon vanilla

3/4

cup light corn syrup

1/4

cup frozen orange juice concentrate

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1

Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Toast 6 slices of the bread; place in pan. Spread each slice toast evenly with cream cheese and marmalade. Butter remaining bread slices; place butter sides up on toast.
2

Beat eggs, milk and vanilla in medium bowl with wire whisk until blended. Pour over bread. Cover with aluminum foil and refrigerate at least 6 hours or overnight.
3

Heat oven to 350°. Uncover and bake 35 to 45 minutes or until deep golden brown and slightly puffed. Cut between bread slices. Serve with Orange Syrup.
4

Method for Orange Syrup: Mix ingredients in small microwavable bowl. Microwave uncovered on High about 1 minute or until heated.

For 500 calories and 14 grams of fat per serving, substitute 1 cup of fat-free cholesterol-free egg product for the 4 eggs.
Prep the strata the night before, and let it bake while you set the table and prepare the rest of the meal.