Ingredients
- 1 loaf Italian bread cut crosswise into 8-10 slices that are each about 1 1/2" thick
- 1 pkg. (8 oz) cream cheese
- 2 Tbsp. confectioners' sugar
- 1/2 tea. almond extract
- 1/2 to 3/4 cup strawberry, raspberry or cherry reserves
- 5 eggs
- 1 1/2 cups light cream or half-and-half
- 1 tea. vanilla
- 1 Tbsp. confectioners' sugar
- pinch salt
Preparation
Step 1
Cut a slit through the top crest of each slice of bread to form a deep pocket.
In a medium bowl, mix together the cream cheese, 2 tbsp. confectioners' sugar and almond extract. Spread the cream cheese mixture equally inside the bread pockets. Then spread the preserves equally inside the pockets, opposite the cream cheese.
Lay the stuffed bread in a single layer in a shallow 4-qt. baking dish (roughly 10x15).
In a medium bowl, combine the eggs, cream, vanilla, 1 Tbsp. confectioners' sugar, and a pinch of salt. Pour evenly over the bread, tilting the pan and swirling the egg mixture to completely saturate the bread. Cover and chill in the refrigerator overnight.
In the morning, bring the bread to room temperature. Cook in unsalted butter or oil on a griddle until golden brown on both sides, 3-5 minutes per side. Serve with maple syrup.