Baked Stuffed French Toast Thursday, October 14, 2010
10 slices Kern’s Whole Grain White Bread
1 8 oz pkg cream cheese cut into cubes
1 cup Smucker’s Sugar Free Jam (your preference. I like strawberry)
5 eggs, beaten
½ cup sugar
4 cups milk
Spray a 9x13 baking pan with cooking oil spray. Cut 5 slices of bread to fit evenly into bottom of pan. Sprinkle cream cheese evenly over bread. Place globs of jam evenly among the cheese cubes. Cut remaining bread into 1 inch cubes and sprinkle over cheese and jam. Beat together eggs, sugar and milk. Pour evenly over bread, pressing bread on top into milk mixture until it is soaked. Cover with plastic wrap and allow to stand in the refrigerator several hours or overnight. Bring out and allow to stand about 30 minutes. Place into a preheated 350 deg oven and allow to bake about 35 minutes or until it is puffed and golden brown. Bring out of the oven and sprinkle with confectioners sugar. Serve warm. Syrup is nice, but you can get by without it.