Cranberry Stuffed French Toast

The Old Powder House Inn
Bed and Breakfast Inn
St. Augustine, Florida
Specialty Recipe

1 cup (8 ounces) cream cheese, softened
1/4 cup whole cranberry sauce
2 Tablespoons sugar
1 loaf (16 ounces) French bread
4 eggs
1 cup milk
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 stick butter, melted

Preheat oven to 450 degrees. Beat cream cheese in a medium bowl at medium speed until smooth. Beat in cranberry sauce and sugar. Slice bread into 8 slices (1-1/2 inches each). Cut a pocket in each bread slice by cutting through top crust and almost to bottom, leaving slices intact. Fill each pocket with about 2 tablespoons of cream cheese mixture.

Beat eggs with wire whisk in large, shallow dish. Add milk, vanilla, cinnamon, and nutmeg and whisk until blended. Dip 1 piece of bread at a time into egg mixture; turn over and allow to soak up egg mixture. Place filled slices onto lightly greased baking sheet. Place 1 teaspoon of butter on each side of the bread. Bake for 5 minutes or until golden brown on bottom. Turn slices over and bake for 4 minutes or until golden brown on bottom. Toast should feel just slightly crisp on surface. Serve with warm cranberry sauce.

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