Title: Baked stuffed french toast
 Categories: Breads, Eggs
      Yield: 6 Servings
 
      4 lg Slices sourdough bread,
           -crusts removed,
           Cubed
      8 oz Cream cheese, cut into cubes
           -(1 package)
      1 lg Granny Smith apple, peeled
           -and chopped
      6    Eggs
      1 c  Milk
  1 1/2 ts Ground cinnamon
      2    To 3 Tbl powdered sugar
 
  Maple, apricot, blueberry, or raspberry syrup
  
  Preheat the oven to 375F.  Place half of the bread cubes in an
  ungreased 11 x 7-inch baking dish.  Cover with the cream cheese
  cubes, distributing evenly. Sprinkle with the chopped apple. Top
  evenly with the remaining bread cubes.
  
  Beat together the eggs, milk, and cinnamon until well blended. Pour
  over the bread mixture in the dish. Bake for about 35 minutes or
  until set. Sprinkle with the powdered sugar. Serve with maple or
  fruit syrup.
  
  Serves four.
  
  [THE EVENING SUN; October 31, 1990]
  
  Posted by Fred Peters.