Stuffed French Toast
- 16 oz loaf French bread, cut into 24-3/4' slices
- 8 oz container soft cream cheese with pineapple
- 4 eggs
- 1c. milk
- 1/4 c sugar
- 1/8 t salt
- 1/4 t. cinnamon
- 2 T butter, melted
- spray 13x9 glass baking dish with nonstick cooking spray.
- spread about 1 T cream cheese on each of 12 bread slices. Top with remaining bread slices for form 12 sandwiches. Place filled sandwiches in sprayed baking dish to cover bottom in a single layer.
- In large bowl, beat together eggs, milk, sugar, salt and cinnamon and pour over bread sandwiches. Let stand at room temp. for 5 min. then cover well and refrigerate 8 hrs or overnight.
- when ready to eat, preheat oven to 400, uncover baking dish and drizzle bread with melted butter, bake for 25-30 min..
bread, cream cheese, eggs, milk, sugar, salt, cinnamon, t butter
Taken from www.epicurious.com/recipes/member/views/stuffed-french-toast-1240647 (may not work)