Stuffed French Toast

This is a recipe my dad and I made together. He is a big fan of breakfast and is always looking for new ways to make french toast. This is one of his favorites so far.


1 loaf French bread (not sliced)

1 small can peaches, drained and diced

1 package cream cheese (room temperature)

¼ cup chopped pecans

2 tablespoons honey

6 eggs

½ cup milk

cinnamon

In a bowl mix peaches, cream cheese, pecans and honey. Set aside. Cut bread — cut off heel, cut slice 1 til ¼ inch til bottom, cut slice 2 all the way, cut slice 3 til ¼ inch from bottom — continue through entire loaf. Each piece should look like a little book.

With a fork spread about 1 ½ tablespoons of filling into each slice, fold shut.

Mix eggs and milk in a bowl and dip each slice into egg mixture. Sprinkle cinnamon on one side of each slice. Cook on griddle until eggs are cooked through. Serve with maple syrup. (Makes about 19 pieces, depending on thickness of bread slices.)