Stuffed French Toast

 This recipe has been our Christmas morning breakfast for as far back as I can remember. It brings the kids running to the table and they actually sit down to eat! The trick to this is to only cook it for Christmas. My family asks for it periodically throughout the year, but I won't give in. Keep it special and keep those little ones running to the table!

Now, this is enough to fill a 9 x 13 pan. You may want more or less for your family.

3 whole eggs

3 cups of milk

2 blocks of cream cheese at room temperature

Powdered sugar

vanilla flavoring

6 or 8 slices of loaf bread.

Syrup. You can use regular pancake syrup or a flavored syrup of your choice.

Filling;

Mix the cream cheese with a teaspoon of vanilla and two tablespoons of powdered sugar. You may need to add a tablespoon or two of milk until you get it to frosting consistency.

Beat the three eggs. Add the milk to the eggs mixing thoroughly. Dip a slice of bread into the mixture coating completely. Don't leave it in the mixture. Just quickly dip it. Place the bread into the bottom of a 9 X 13 pan. Continue with more bread until you cover the bottom of your pan. Gently spread the filling over the moistened bread. Dip the rest of the bread into your egg mixture placing it on top of the filling. Bake at 350 until golden brown. Allow it to cool slightly then sprinkle with powdered sugar.

Serve with syrup. I serve the small cocktail sausages on the side. ( Little smokies.)

You could also serve with fresh fruit, sausage patties, or bacon. The choices are endless.

Usually, one section of bread is considered a serving, so you can plan accordingly for how many people you have.

Enjoy!!