Baked Stuffed French Toast

Baked Stuffed French Toast

nonstick cooking spray

8 2 inch slices french bread
1/4 cup butter or margarine
1/4 cup (2 oz) cream cheese
1/2 cup raspberry jam
1 1/2 cup egg substitute
1 cup milk
1/2 cup sugar
1/2 tsp ground cinnamon
1 cup sliced almonds
1/4 cup dark brown sugar
1/4 cup rolled oats
2 tbsp flour
1/4 tsp vanilla extract

Spray 9X13 inch baking dish with nonstick cooking spray.

Preheat oven to 325 degrees.

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice.  Set aside.

In a bowl, combine the butter, cream cheese and jam and mix together.  Spoon 2 tbsp of the jam mixture onto each slice of bread and la it in the prepared baking dish.  Set aside.

In another bowl, combine the egg substitute, milk, granulated sugar, and cinnamon and stir to combine.  Pour over the bread.  Set aside and let sit for 30 minutes until the egg mixture has soaked into the bread.  Turn over and let the other side of the bread soak for 30 more minutes.

Combine the almonds, brown sugar, oats, flour, and remaining cinnamon, and vanilla and blend together with your hands until the mixture forms crumbs.  Scatter mixture over the bread.  Bake, uncovered, for 1 hour or until the egg mixture is no longer liquid and the toast is browned.

To freeze:  Cover with heavy-duty aluminum foil.  Label, date, and freeze for up to 3 months.  Thaw at room temperature before baking as directed.