Bacon and Cream Cheese-Stuffed French Toast

• 8 slices challah (egg bread), 1 inch thick
• 1 cup Philadelphia Chive & Onion Light Cream Cheese Product
• 8 slices cooked bacon, broken in half
• 4 eggs
• 1-1/2 cups milk
• 1/2 cup Kraft 100% Parmesan Shredded Cheese
• 1 cup maple syrup

1. Use sharp knife to make horizontal cut in one side of each bread slice to make pocket, being careful to not cut through to opposite side.
2. Fill pockets with cream cheese product and bacon; press cut edges of pockets together to seal.
3. Heat large nonstick skillet 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 chive , bacon, eggs, milk, cheese, maple syrup

Taken from www.kraftrecipes.com/recipes/bacon-cream-cheese-stuffed-french-toast-177953.aspx (may not work)