St. Louis Bread Company Stuffed French Toast St. Louis Bread Style

Source: Sue Stees, St. Louis Bread Company

4 eggs
2 cups half-and-half
1/4 cup orange juice
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon nutmeg
1 tablespoon grated orange peel
8 thick slices St. Louis Bread Cinnamon Raisin Bread

Filling:
8 ounces St. Louis Bread Honey Walnut Lite
    Cream Cheese, room temperature
1 teaspoon grated orange zest
1 teaspoon grated lemon zest
1 tablespoon granulated sugar

Heat oven to 350 degrees F.

Combine first seven ingredients in a medium bowl and whisk until well blended. Pour into an 8-inch square baking dish and set aside.

Combine filling ingredients in a small bowl and mix well. Divide and spread mixture evenly over 4 of the bread slices. Top with the remaining 4 bread slices and press down gently. Dip bread slices into egg batter allowing them to soak on each side (about 30 seconds).

Heat 2 tablespoons butter or oil on a griddle or in a large skillet over medium-high heat and cook the bread until golden brown, About 2-3 minutes per side. Place bread on a cookie sheet in the oven for about 10 minutes and serve with butter and maple syrup.

Serves 4.