STUFFED FRENCH TOAST

~ Michaela Johnson

1 uncut loaf French bread, preferably with a soft crust
8 oz. cream cheese, softened
1/2 c. strawberry jam
1/2 c. powdered sugar
4 eggs
2 c. milk
1 T. sugar
1 t. vanilla
cinnamon and/or nutmeg

Preheat oven to 350 degrees. Grease 9x13 pan. 

Slice French bread by making a half slice and then a complete cut, alternating through the loaf so each slice has a pocket. Mix cream cheese, strawberry jelly, and powdered sugar.; set aside. In a separate bowl, mix eggs, milk, sugar, and vanilla; set aside.

Spoon cream cheese mixture into a bread pocket, then dip the stuffed slice into the egg mixture and place in pan. Repeat until all the bread and cream cheese mixture has been used. Pour remaining egg mixture over bread slices in pan. Sprinkle with cinnamon or nutmeg. 

Cover and bake for 30-45 minutes or until golden brown and set. May uncover for final minutes of baking time to brown.

Notes: We've used pureed fresh strawberries instead of jam and actually like it better that way. I skip the sugar in the eggs because the jam and powdered sugar already make it so sweet. I get 10-11 pocketed slices from one loaf of French bread and lay them in the pan like a row of dominoes that has tipped over. If you'd like to plan ahead, you can make in the evening and heat the next morning.