Stuffed French Toast (Joycelyn)

This picture shows the toast cut into bite size pieces for our recipe exchange.

1 loaf Texas Toast Bread (or slice a loaf of French Bread--I prefer this)
1 8 oz. pkg cream cheese (softened at room temperature)
1/4 cup powdered sugar
1 teaspoon vanilla
3 eggs
1/2 cup milk

Cut a pocket in each slice of Texas Toast. In a mixing bowl blend cream cheese,vanilla,and powdered sugar. Spread cream cheese mixture inside each pocket.
Whip together eggs and milk in a shallow dish. Dip both sides of bread in egg mixture. Cook on a greased hot griddle until golden brown on both sides.
Serve with your favorite syrup or jam.
I like to add 1/2 cup finely chopped pecans to the cream cheese and serve with orange syrup. YUMMMMMM