French Toast 2.0

• 1 loaf unsliced white bread or 1 loaf brioche bread or 1 loaf challah
• 6 eggs
• 2 cups half-and-half
• 13 cup honey, warmed
• 2 tablespoons vanilla
• 1 pinch salt
• 1 (8 ounce) package cream cheese, room temperature
• 12 teaspoon almond extract
• 2 tablespoons sugar
• 1 58 ounces chocolate candy bars
• butter (optional)
• syrup (optional)
• powdered sugar (optional)

1. Combine cream cheese and sugar until creamy.
2. Add the Vanilla extract.
3. In a bowl, whisk the eggs, half & half, vanilla, salt and honey until combined.
4. Preheat the oven to 375F.
5. Cut the bread into 1" thick slices.
6. Cut each slice along the crust on two sides, making a pocket.
7. Spoon the filling into the pockets being careful not to overfill.
8. Slide a couple chocolate pieces into the center of the pocket and press slightly to seal.
9. Soak each slice into the mixture for 30 seconds per side.
10. Set on a cooling rack for 2 minutes to allow full absorption.
11. Add butter to a skillet and melt until foamy.
12. Cook slices briefly until golden on each side.
13. Return to cooling rack.
14. Slide cooling rack into the oven for 10-15 minutes to bake the centers.
15. (Put a cookie sheet underneath to catch the drippings for a less messy oven!
16. ).
17. Serve warm plain or with toppings such as syrup or powdered sugar.

white bread, eggs, honey, vanilla, salt, cream cheese, almond, sugar, chocolate, butter, syrup, powdered sugar

Taken from www.food.com/recipe/french-toast-2-0-247565 (may not work)