Stuffed French Toast from A Bed of Roses B & B
1 loaf of “home style” or “buttermilk” bread, cubed
1 package 8 oz cream cheese, cubed
12 large eggs
1/3 cup maple syrup
2 cups milk
½ teaspoon cinnamon
1-2 cups fresh or frozen fruit (blueberries, raspberries, mixed)
Arrange half the bread cubes in 9 x 13 pan sprayed with PAM. Scatter cheeses cubes and fruit over bread, topping it off with the remaining bread. Wisk the remaining ingredients together and pour over bread. Press so all is covered with egg. Cover with foil that has PAM sprayed over it to ensure cooked bread does not stick to it. Refrigerate overnight (can be cooked right away). Bake covered at 350 degrees for 30 minutes. Uncover and then bake another 30 minutes. Sprinkle powdered sugar, let set. Serves six to eight.
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