December 26, 2003 recipe from Chef Chris Manning:

Stuffed French Toast

4 eggs, beaten
1 Tblsp brown sugar
½ tsp vanilla extract
pinch cinnamon
1 cup milk
1- 8oz package cream cheese
¼ cup sugar
1 cup blueberries (fresh)
6 Pieces 2” thick cut French or Italian Bread
3 Tbslp butter or margarine
Whipped cream for garnish
Real maple syrup
Sausage Patties (12-2oz)

Combine the eggs, brown sugar, vanilla, cinnamon and milk in a medium mixing bowl and mix well. In small mixing bowl, beat the cream cheese and sugar until smooth. Fold in the blueberries gently. Cut down the center of each slice of bread three quarters of the way to form a pocket. 

Fill each slice of bread with the cream cheese filling. Melt the butter in a 14” Teflon pan on low heat. Dip each slice of bread in the egg mixture to coat both sides. Drain any excess egg and add to the pan. Brown on both sides for four to five minutes and repeat until all 6 portions are prepared. Serve with real maple syrup, whipped cream and breakfast sausage patties. 

Our egg mixture will also double as a custard for custard pies. Omit the sugar, cinnamon and vanilla and use as a custard for quiche.