Stuffed Baked French Toast

JULIE ROYLE

20 to 24 slices bread, any variety (white, raisin, cinnamon or egg are good)
6 eggs
4 cups half-and-half
2 teaspoons vanilla
1 cup sugar
dash nutmeg

FILLING
16 ounces cream cheese
1 teaspoon vanilla
2 eggs
1/2 cup sugar


Trim crusts from bread. Spray a 3-quart baking dish with non-stick pan coating. Arrange half bread in pan so that entire bottom is covered. In a separate bowl, mix eggs, half-and-half, vanilla and sugar. Pour half of this liquid over bread. In a separate bowl combine filling ingredients together until creamy. Pour filling over moistened bread. Arrange other half of bread over top of filling and pour rest of egg mixture over the top. Sprinkle top with dash of nutmeg. Cover and let stand in refrigerator overnight. Bake in a preheated 350° oven for 60 minutes. Let stand 10 minutes before cutting. Serve with warmed maple or fruit syrup or fresh fruits.


THIS DISH IS PERFECT FOR A CLASSY OR CASUAL BRUCH. SERVES 12.