Peach-Stuffed Oven French Toast

Ingredients:

1/2 cup cream cheese

2 tablespoons confectioners' sugar

12 slices cinnamon-raisin bread

1 can (15.25 ounces) peach halves, well-drained & thinly sliced

3 eggs, at room temperature

3/4 cup milk

1 teaspoon vanilla extract

1 cup syrup

Directions:

Preheat oven to 425 degrees. Generously spray 15" x 10" baking pan with nonstick cooking spray.

In a small bowl, beat cream cheese and sugar until well blended. Spread mixture on one side of each slice of bread. On 6 of the slices, arrange peach slices evenly over cream cheese mixture. Top with remaining bread slices, cream cheese side down; press down firmly.

In shallow bowl, combine eggs, milk and vanilla; beat well. Dip each sandwich into egg mixture, soaking both sides; place in sprayed pan. Pour any remaining egg mixture over filled sandwiches.

Bake at 425 degrees for 10 minutes. Turn French toast; bake an additional 10 minutes or until both sides are browned and crisp. Let stand 5 minutes before serving. Serve with warm syrup. Yields 6 servings.