Recipe: Baked French Toast

I can't wait to try this one myself!

Cranberry Stuffed French Toast

1 cup (8 ounces) cream cheese, softened
1/4 cup whole cranberry sauce
2 tablespoons sugar
1 loaf (16 ounces) French Bread
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 stick butter (melted)

Preheat oven to 450 .

Beat cream cheese in medium bowl at medium speed until smooth. Beat in cranberry sauce and sugar.

Slice bread into 8 (1 1/2 inch-thick) slices. Cut a pocket in each bread slice by cutting through top crust and almost to bottom, leaving sides of bread slices intact. Fill each pocket with about 2 tablespoons cream cheese mixture.

Beat eggs with wire whisk in large shallow dish. Add milk, vanilla, cinnamon, and nutmeg and whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture.

Place filled slices onto lightly greased baking sheet. Put 1 teaspoon of butter on each side of the bread. Bake 5 minutes or until golden brown on bottom. Turn slices and bake 4 minutes or until golden brown on bottom. Toast should feel just slightly crisp on surface. Serve warm with Cranberry Sauce.