This baked breakfast or brunch recipe has a layer of cream cheese filling sandwiched between two slices of French toast. If desired, serve with a fruit or maple syrup.
Place half the bread slices in a 3-quart rectangular baking dish. Top each slice with some of the Cream Cheese Filling. Add remaining bread slices.
In a medium bowl beat together eggs, milk, and orange juice. Slowly pour egg mixture over bread slices, covering all the tops. Cover and refrigerate for 2 to 24 hours.
Preheat oven to 375 degrees F. Line a 15x10x1-inch baking pan with parchment paper or nonstick foil. Arrange bread stacks in pan. Bake, uncovered, for 30 to 35 minutes or until golden, turning halfway through baking. Serve with syrup, if desired. Makes 4 servings.
In a medium bowl combine cream cheese or soy cream cheese, chopped dried fruit (apricots or golden raisins), and cinnamon.