Stuffed French Toast 
Makes 10 servings
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10 1/2-inch-thick slices French bread
 1 8-oz package cream cheese, softened
 1 10-oz jar apricot jam or orange marmalade
 4 eggs
 1 cup milk
 2 tablespoons sugar
 1 teaspoon vanilla
1/4 teaspoon ground Nutmeg or ground cinnamon, margarine
butter or maple syrup(optional)
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1. Using a serrated knife, carefully cut a pocket in the 
middle of each bread slice, cutting 3/4 of the way 
through.
2. Spread the cream cheese and jam or marmalade in each
of the prepared pockets, dividing the full amount of
both among the slices.
3. Place the stuffed slices, cut sides down, in a 13x9x2
inch baking pan.
4. In a small mixing bowl, beat together the eggs, milk,
sugar, vanilla and nutmeg or cinnamon.
5. Pour half of the egg mixture over the slices and let 
stand until the bread has absorbed the mixture. Turn the
slices over and pour the remaining egg mixture over the
slices. Let stand until all of the egg mixture has been
absorbed by the bread slices.
6. In a large skillet or on a griddle over medium heat,
cook the stuffed bread in a small amount of hot 
margarine or butter or cooking oil for 2 to 3 minutes
on each side or until golden brown. Add more margarine,
butter or cooking oil as needed. Serve with syrup, if
desired.