STUFFED SPELT FRENCH TOAST

INGREDIENTS:
10-14 Slices of Heirloom Spelt Bistro Bread (slice into thick slices) 
1 Cup Cream Cheese (preferably whipped)
*whipped is easiest to work with - you can use more or less based upon your personal preferences
1/2 Cup Raspberry Preserves
*or desired fruit flavor - you can use more or less based upon your personal preferences
8 Eggs
2 Cups Milk
1/3 Cup Maple Syrup
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
*you can use more or less based upon your personal preferences

DIRECTIONS:
Slice 10 -14 slices of Heirloom Spelt Bistro Bread
Place 5-7 slices of bread on bottom of an oven safe pan (fill entire pan) 

Spread Cream Cheese on each slice of bread in pan

Add Raspberry Preserves on Slices not in the pan

Place Slice with Raspberry Preserves face down onto slice with cream cheese in pan - basically making a sandwich. Try to match bread sizes as best as possible. 

In Mixing bowl beat Eggs, then add Milk, Maple Syrup and Salt

Pour Egg mixture completely over the bread sandwiched in pan then sprinkle with Cinnamon

Cover and place in refrigerator overnight
By morning all Egg mixture will be absorbed into bread

Bake covered at 350 degrees for 30 minutes. Then remove cover and bake an additional 30 minutes or until bread looks toasted.

Allow to cool for a few minutes before serving. Serve with Maple Syrup or syrup of your choice.
 

Approximately 8 Servings

Enjoy!