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Overnight-Chocolate Chip French Toast
Overnight-Chocolate Chip French Toast

Overnight-Chocolate Chip French Toast

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Cook Minutes 12 Hr 50 Min
Prep : 15 Min Cook: 12 Hr 35 Min
Featuring challah bread stuffed with cream cheese, then topped with chocolate chips, our Overnight-Chocolate Chip French Toast is sure to be a hit with the entire family! And since it's made the night before, it's a perfect choice to serve as part of a leisurely breakfast.
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What do I need ?
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup Philadelphia Light Cream Cheese Product
3 Tbsp. sugar, divided
8 slices challah (egg bread)
4 eggs
1/2 cup milk
1/2 tsp. vanilla
1/2 tsp. ground cinnamon
1/3 cup Baker's Semi-Sweet Chocolate Chips
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How do I make it ?
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Step 1
Mix cream cheese product and 1 Tbsp. sugar until blended; spread onto 4 bread slices. Cover with remaining bread slices; place in 9-inch square baking dish sprayed with cooking spray.
Step 2
Whisk eggs, milk, vanilla, cinnamon and remaining sugar until blended; pour over bread. Refrigerate overnight.
Step 3
Heat oven to 350ºF. Bake French toast (uncovered) 30 to 35 min. or until centre is set and top is lightly browned. Remove from oven. Top with chocolate chips; let stand 5 min. or until slightly melted.
Kraft Kitchen Tips!
Serving Suggestion
Serve topped with warmed maple syrup, raspberries or quartered strawberries.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4 g
20 %
Cholesterol 110 mg
Sodium 280 mg
12 %
Carbohydrate 30 g
Fibre 1 g
Sugars 14 g
Protein 8 g
Vitamin A
10 %
Vitamin C
6 %
6 %
10 %
8 servings, 1/8th recipe (106 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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