Stuffed French Toast

• 6 slices French bread, 1-inch thick
• 34 cup peach preserves
• 6 tablespoons cream cheese, room temperature
• 6 large eggs
• 12 cup milk
• 1 tablespoon all-purpose flour
• 12 cup fresh white breadcrumbs
• 12 cup brown sugar, packed, golden
• 1 tablespoon ground cinnamon
• 2 tablespoons vegetable oil
• maple syrup

1. Cut each bread slice horizontally to within 1-inch of edge (do not cut all the way through).
2. Fill each with about 2 tablespoons jam and 1 tablespoon cream cheese.
3. Whisk eggs, milk, and flour in medium bowl to blend.
4. Stir breadcrumbs, sugar and cinnamon in another medium bowl.
5. Heat large nonstick skillet over medium heat.
6. Brush with oil.
7. Working in batches, dip each bread slice into egg mixture, then into breadcrumb mixture, coating completely.
8. Cook until golden, brushing skillet with oil between batches, about 2 minutes per side.
9. Divide French toast among 6 plates.
10. Pass maple syrup separately.

bread, peach preserves, cream cheese, eggs, milk, flour, fresh white breadcrumbs, brown sugar, ground cinnamon, vegetable oil, maple syrup

Taken from www.food.com/recipe/stuffed-french-toast-254753 (may not work)