Cheese-Stuffed French Toast
Two Angels Inn, La Quinta, California

12 1-ounce diagonally cut slices French Bread
1/8 cup sifted powder sugar
1 8-ounce Philadelphia Cream Cheese
2-1/2 cups milk
1/3 cup of sugar
1/2 teaspoon vanilla extract
4 egg whites
2 eggs
Vegetable cooking spray (such as Pam)
Fresh Strawberry Sauce
Candied Lemon Rind

Cut a horizontal slit through bottom crust of each slice of bread to form pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. [May want to try putting a few slices of strawberries inside.] Place six slices in each of two shallow baking dishes; set aside.

Combine sugar, milk, vanilla extract, egg whites, and eggs in a bowl; beat well with wire whisk. Pour milk mixture over bread slices. Cover and chill 1 hour or until liquid is absorbed (overnight).

Coat a large non-stick skillet with cooking spray, place over medium heat until hot. Arrange half of the bread slices in skillet, cook 3 minutes. Turn bread over cook 3 minutes or until browned; remove from skillet, repeat with remaining bread slices.

Serve with strawberry sauce and garnish with candied lemon rind.