Stuffed French Toast with Grand Marnier Fruit Sauce

12 (1 1/2-inch thick) slices French bread
8 ounces cream cheese, softened
2 tablespoons granulated sugar
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
6 eggs
1 cup half-and-half
1/2 cup milk
Grand Marnier Fruit Sauce

Make a horizontal pocket in each bread slice; set aside.

Combine cream cheese, sugar, nutmeg and cinnamon, stirring well. Spoon about 1 1/2 tablespoons mixture into each bread slice, spreading evenly. Place 8 slices in a buttered 13 x 9-inch baking dish and 4 slices in a buttered 8-inch square baking dish.

Combine eggs, half-and-half and milk; beat well. Pour over bread, turning slices to coat evenly. Bake at 350 degrees F for 35 minutes or until golden.

Serve immediately with Grand Marnier Fruit Sauce.

Grand Marnier Fruit Sauce:
1 cup sifted confectioners' sugar
2 tablespoons cornstarch
1/2 cup butter or margarine, melted
1/3 cup Grand Marnier
3 cups sliced fresh strawberries

Combine sugar and cornstarch in a saucepan; add butter, stirring until smooth. Add Grand Marnier and cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute, stirring constantly. Add strawberries; cook 1 minute.

Makes 3 cups.

To make ahead: Prepare, but do not bake. Cover up to 24 hours. Let stand 30 minutes, then bake.