Stuffed Baked French Toast

Pantry Must haves
20 – 24 slices bread (I use Pepperidge Farm sandwich) crust trimmed
6 eggs
4 cups half and half
2 tsp vanilla
1 cup sugar
dash nutmeg

Filling:
16 oz. cream cheese (2 pkgs Philly brick, not whipped)
1 tsp. vanilla
2 eggs
1/2 cup sugar
Optional – fruit, berries, applesauce

Spray 3 qt baking pan with nonstick spray.
Arrange half of the bread in pan so that the botton is complately covered (it is OK to cut and paste).
In a separate bowl mix eggs, half and half, vanilla and sugar. Pour 1/2 liquid over bread.
In a separate bowl combine filling ingredients (except optional fruit) beating until creamy.
Spread over moistened bread, layer fruit if using. Arrange the other half of the bread over the top.
Pour the rest of the liquid mixture over the top. Cover with foil and refrigerate overnight.
Let come to room temperature for an hour, then bake at 350 for 60 minutes.
Let stand 10 – 30 min before cutting and serving.
Serve with heated maple syrup. [I like a 50/50 mixture of commercial like Aunt Jemima and pure maple syrup heated for 1 minute in the microwave].