Chocolate-Stuffed French Toast Brunch Bake

• 12 slices challah bread (egg bread), 1/2 inch thick
• 1/2 cup (1/2 of 8-oz.) tub PHILADELPHIA Dark Chocolate Cream Cheese Spread
• 6 eggs
• 1 cup milk
• 1/2 tsp. almond extract
• 1/2 cup maple-flavored or pancake syrup
• 1/4 cup PLANTERS Sliced Almonds, toasted

1. Heat oven to 400F.
2. Spread 6 bread slices with cream cheese spread; cover with remaining bread slices.
3. Lightly press edges together to seal.
4. Whisk eggs, milk and extract in 13x9-inch dish until blended.
5. Dip both sides of sandwiches in egg mixture, then arrange in same dish, stacking as necessary to fit.
6. Refrigerate 30 min.
7. Place sandwiches in single layer on baking sheet sprayed with cooking spray, letting excess egg mixture drip back into dish before placing sandwiches on baking sheet.
8. Discard leftover egg mixture.
9. Bake 18 to 20 min.
10. or until sandwiches are puffed and golden brown, turning after 10 min.
11. Serve topped with syrup and nuts.

bread, chocolate cream cheese, eggs, milk, almond extract, maple

Taken from www.kraftrecipes.com/recipes/chocolate-stuffed-french-toast-brunch-bake-155708.aspx (may not work)