Stuff It!

There are some days (more than I care to admit) when I have put in four hours of work before I sit down to breakfast around 8. By that time, I am famished.
The other morning I was craving French Toast, but I knew that a couple of slices of sugary bread would neither satisfy my appetite nor keep me full enough to get me through until the next meal. There was a cheesecake in the fridge, but I'd rather have that for a dinner dessert.
Besides, one doesn't eat cake for breakfast.
So, I figured I could combine the two....it's not really cake if it's part of a breakfast food.
Thick slices of Italian bread, dipped in a sugary egg coating, layered with a creamy cream cheese filling makes for a delicious breakfast snack. While I had it for breakfast, it'd be a darned good addition to a brunch buffet if you were having some friends over for a late morning meal.

Stuffed French Toast

4 eggs

1 tablespoon of sugar

1/2 teaspoon of salt
1 cup of milk
10  slices of French Bread
8 ounces of cream cheese, softened
1/2 cup of sugar
1 teaspoon of vanilla

• Break the eggs into a wide, shallow bowl or pie plate and beat them lightly with a fork.
• Stir in a tablespoon of the sugar, the salt, and the milk.
• Over medium-low heat, heat a fry pan that is coated with a thin layer of butter.
• Place the bread slices, one at a time, into the bowl or plate, soaking up the egg mixture for a few seconds, then carefully turn to coat the other side.
• Transfer bread slices to the pan, heating slowly until bottom is golden brown.
• Turn and brown the other side.
• Mix the cream cheese, the rest of the sugar and the vanilla until it is thick and creamy.
• Spread five slices of the bread with the cream cheese. Top with the other five slices.

Vegetarian.