French Toast - Baked and Stuffed

By á-47

Ingredients

• 10-12 slices raisin bread
• 3 eggs
• 1 cup half-and-half
• 1 cup milk
• 1 tea. vanilla
• 1/2 cup sugar
• dash of cinnamon
• dash of nutmeg
• FILLING
• 8 oz. cream cheese
• 1/2 ta. vanilla
• 1 egg
• 1/4 cup sugar
• APPLES AND CRANBERRIES
• 4 large tart apples, peeled and cored, cut into 1/4" slices
• Dried Cranberries (or Sunsweet Berry Blend)
• 1/4 cup butter
• 2 tea. cornstarch
• 1/2 cup water
• 1/2 cup brown sugar
• 1/4 cup raisins
• 1 tea. lemon juice

Preparation

Step 1

Arrange 1/2 bread slices in a 8" square pan that has been sprayed with nonstick spray. Sprinkle bread with cinnamon. Spread cream cheese mixture over bread. Layer with the remaining bread and cinnamon. Slowly pour egg mixture over the top until all the bread is soaked.

Cover and refrigerate overnight.

Bake at 350 degrees covered for approx. 40 minutes. Then uncover and bake for 20 minutes longer.

Let stand 5-10 minutes before cutting. Serve with saute'ed apples and cranberries and maple syrup.


APPLE AND CRANBERRY COMPOTE: Melt butter. Add apples and cranberries. Cook 6-7 minutes. Dissolve cornstarch in water, add to skillet. Add brown sugar and raisins. Remove from heat, add lemon ju8ice. Serve warm over french toast.