CRANBERRY STUFFED FRENCH TOAST

~ Bethany Weathersby

1 uncut loaf French bread, preferably with a soft crust
8 oz. cream cheese, softened

1 c. cranberry sauce, homemade or store-bought

1/2 c. powdered sugar
4 eggs

2 c. milk

1 t. almond extract

cinnamon

Preheat oven to 350 degrees. Grease 9x13-inch pan.

Slice French bread by making a partial cut (1/2 - 2/3 down) and then a complete cut, alternating through the loaf so each slice has a pocket. Mix cream cheese, cranberry sauce, and powdered sugar; set aside. In a separate bowl, mix eggs, milk, sugar, and almond extract; 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. 

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

Notes: I saw a recipe for cranberry French toast roll ups, used it as inspiration for modifying the stuffed French toast recipe my family's enjoyed for many years, and ended up with this delicious result. 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 assemble it in the evening and heat it up the next morning.