Stuffed French Toast

Ingredients:
Bread:
12 1/2-inch thick slices of white sandwich bread
Filling:
4 ounces cream cheese, softened
1 tbsp confectioner’s sugar
1/2 cup strawberry jam
1 tsp vanilla extract
1/4 tsp cinnamon
Custard:
8 large eggs
3 cups milk
1/4 cup sugar
2 tsp vanilla extract

Directions:

1. First, select the pan you want to use, one that fits the size of your bread slices. We used a 12x12x2 inch sticky bun pan [i used a 9x13x2 glass pan. i didn’t have anything else]. Cut some of the slices to fit the pan.
2. The point is trying to leave the bread as intact as possible, as lifting out and serving whole pieces is nicer than dealing with smaller pieces.
3. Lightly grease the pan with butter.
4. In a small bowl beat the cream cheese until soft, then blend in the remaining filling ingredients. Spread 6 slices of bread with the filling top them with remaining 6 slices. Lay these ‘sandwiches’ in the pans, cutting to fit as needed.
5. In a medium sized bowl, blend together the custard ingredients and pour the custard mixture over the bread in the pan. Let sit for 30 minutes, so the bread can soak up the custard.
6. Preheat oven to 350 degrees. Sprinkle freshly grounded nutmeg a top French toast.
7. Bake for 20 minutes. Turn pieces over and bake for another 20 minutes until bread is puffy and brown.

*Notes:
don’t pour All the custard on the bread, it makes them soggy and they don’t feel cooked even after they are. Overall, the French toast turned out quite well. Make sure you let it cool a little bit because the filling will be super hot right out of the oven (duh—right? haha).