STUFFED FRENCH TOAST
Serves 4

Stuffing mixture:
8 oz. cream cheese
2 teaspoons ground cinnamon
2 teaspoons granulated sugar
1 teaspoon pure vanilla extract
4 tablespoons Cranberry Fool
4 1-inch-thick slices of challah, brioche or other eggbread

Egg dip:
4 eggs
4 tablespoons heavy cream
1 teaspoon ground cinnamon
1 teaspoon granulated sugar
4 drops pure vanilla extract
2 tablespoons butter

4 tablespoons Cranberry Fool for garnish

Mix together cream cheese, cinnamon, sugar and vanilla in a medium mixing bowl.
Stir in Cranberry Fool. Spoon into a pastry bag fitted with a medium round tip (just large enough so that the stuffing mixture flows easily).
Use a small paring knife to create a pocket in each slice of bread. If bread begins to tear, complete pocket from opposite side of slice. It is important that there are no holes or rips in the slice to be stuffed.
Insert tip of pastry bag into bread pocket and fill slowly with the cream mixture. If it begins to leak through, complete filling through opposite side of the slice.
In a shallow bowl, use a fork to mix together the eggs, cream, cinnamon, sugar and vanilla to create the egg dip.
Soak each slice of stuffed bread on both sides long enough to make sure it is fully coated with the dip, but not soggy.
Melt butter in a frying pan over low heat. Cook, turning as needed, until golden and cooked though.

Garnish with an additional spoonful of Cranberry Fool and serve warm.

A sophisticated twist on a classic homemade favorite