STUFFED FRENCH TOAST

8 slices white or wheat sandwich bread (A couple days old works best, or it might tear.)

Filling:
3 oz. cream cheese, softened
1/4 c. Vermont maple syrup
1/4 c. ground pecans
3/4 tsp. cinnamon
1/4 tsp. ground cloves (optional)

For dipping:
3 eggs
1 c. milk or heavy cream
2 tsp. vanilla
dash of cinnamon
1 tsp. sugar
butter for frying
powdered sugar
additional maple syrup for serving

In a small mixing bowl, combine filling ingredients and mix thoroughly with a fork. Spread 4 slices of bread generously with filling and top with remaining slices to make “sandwiches.”

In a flat dish, combine dipping ingredients. Beat well with a fork or whisk.

Heat a griddle or frying pan over medium-high heat. Dip sandwiches into custard, turning once to coat both sides. Drain each slightly and place on the hot, buttered griddle or frying pan Fry sandwiches over a moderate heat until they are golden brown on both sides, adding more butter as necessary when you turn the sandwiches.

To serve, cut each sandwich in half diagonally. Place both pieces on a warmed plate and sprinkle Stuffed French Toast with powdered sugar.