STUFFED FRENCH TOAST

1 LOAF OF ITALIAN BREAS, SLICED INTO 12 ½ INCH SLICES
8 TBSP. CREAM CHEESE, ROOM TEMPERATURE
1/3 C ANY FLAVOR FRUIT PRESERVES
3 EGGS, LIGHTLY BEATEN
1 TSP VANILLA
½ C MILK
2 TBSP. SUGAR
BUTTER, FOR GRIDDLE

SPREAD 6 SLICES OF BREAD WITH THE CREAM CHEESE. TOP CREAM CHEESE WITH PRESERVES. TOP THIS WITH REMAINING BREAD SLICES. YOU WILL HAVE 6 “SANDWICHES”. IN A SEMI FLAT DISH, LIKE A PIE PAN, MIX EGGS, MILK, VANILLA AND SUGAR. HEAT A GRIDDLE TO MEDIUM HEAT. ADD BUTTER TO MELT. DIP EACH SANDWICH INTO EGG MIXTURE, COATING BOTH SIDES. COOK SANDWICHES 3 MINUTES ON EACH SIDE OR UNTIL GOLDEN BROWN. SERVE WITH POWDERED SUGAR OR SYRUP, IF DESIRED.