Stuffed French Toast
By: Shana Archibald
French bread or sour dough loaf, cut to fit in a 9×13 pan (a regular loaf of bread works too)
8 ounces cream cheese, room temperature
2 tablespoons vanilla, divided
2 cups powdered sugar
Juice from 1 lemon
2 cups fresh blueberries
1 cup fresh raspberries or blackberries (frozen berries will work too)
2 cups milk
1/3 cup honey
1 teaspoon ground cinnamon
Prepare your 9×13 backing dish with cooking spray.
If you’re using French bread, cut into one inch slices.
Make the filling by mixing the cream cheese and one tablespoon of vanilla, until smooth. Fold in berries.
In a large bowl, mix together the eggs, milk, honey, one teaspoon of cinnamon and one tablespoon of vanilla.
Pour over the bread making sure to get the tops of the slices.
Cover and chill overnight (up to two days).
Preheat oven to 350 degrees.
Remove French toast from refrigerator while oven heats.
Bake, uncovered for 30-40 minutes, or until puffed and golden and a knife inserted in the center comes out clean.
Cover with foil and bake another five to 10 minutes if needed for the eggs to set.