Bacon & Cream Cheese-Stuffed French Toast

• 8 slices braided egg bread, 1-inch thick
• 1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 8 slices cooked OSCAR MAYER Bacon, halved
• 4 eggs
• 1-1/2 cups milk
• 1/2 cup KRAFT Shredded Parmesan Cheese
• 1 cup maple-flavored or pancake syrup

1. Use sharp knife to make horizontal cut in the side of each bread slice to make pocket, being careful to not cut completely through.
2. Fill pockets with cream cheese spread and bacon; press cut edges of pockets together to seal.
3. Heat large heavy nonstick skillet sprayed with cooking spray on medium heat.
4. Whisk eggs, milk and Parmesan in pie plate until blended.
5. Dip stuffed bread slices, 1 at a time, in egg mixture, turning to evenly coat both sides.
6. Add to skillet, in batches if necessary; cook 4 to 5 min.
7. or until golden brown on both sides, turning after 3 min.
8. Serve topped with syrup.

egg bread, philadelphia, bacon, eggs, milk, parmesan cheese, maple

Taken from www.kraftrecipes.com/recipes/bacon-cream-cheese-stuffed-french-toast-168217.aspx (may not work)