Stuffed French Toast Casserole

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So for Father’s Day dinner, I was in charge of dessert. It was requested that I make strawberry shortcake. It’s something that pretty much everyone loves. 🙂 I apparently went a little crazy while at the store and WAY over bought on angel food cake and strawberries! I was trying to think of something that I could do to use this stuff up so it wouldn’t go to waste. I was thinking of doing our Angel Food Cake French Toast, but that takes more time in the morning. So I decided that an Overnight French Toast Casserole would be best. It’s nice to wake up in the morning and just have to pop something in the oven. No fuss, no muss!

Stuffed French Toast Casserole

(Recipe & Photos by Paula @ The REAL Housewives of Riverton)

1 & 1/3 Angel Food Cake Rings, cubed

2/3 package (5.3 oz) Cream Cheese, cold

1 pint strawberries, sliced

8 eggs

1 cup milk

1 & 1/2 tablespoon vanilla
1 & 1/2 teaspoon cinnamon

1/2 teaspoon nutmeg

Directions:

Spray a 9×13 pan with nonstick spray. Layer half of your angel food cake cubes on the bottom of the pan. I made sure to really pack them in there so there was a nice, solid bottom. Next, slice your cream cheese and then cut into squares. Each of my cream cheese slices was about 1/4 inch thick. Spread those out across the angel food cake layer. After that, layer your strawberry slices on top of the cream cheese. Next you layer the second half of your angel food cake cubes on top.

In a medium size bowl, mix together your eggs, milk, vanilla, and nutmeg. Pour the mixture evenly over the top of the casserole. Cover and refrigerate overnight.

Next morning, set out casserole while you preheat your oven to 350°F. Bake for 30 minutes until heated through. Serve sprinkled with powdered sugar.
This was SO yummy it didn’t even need syrup, but feel free to add some if you’d like! Enjoy!

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