Stuffed French Toast My Way

Jeremy and I spent the weekend up at Mary and Clints. Jeremy went hunting, sadly Clint had to work and Mary and I met up with Mel and Nikki and checked out the Cabot Hoisery Sock Sale, Blackdiamond Sale, and the Chouinard T-shirt Sale. It was a rainy nasty day and had a blast. I got some Christmas Shopping done early, which was awesome, and some socks for me of course!
Before going to bed, I prepped breakfast for Sunday morning. That way, all I would have to do was bake it and cook bacon. Worked beautifully. I set the oven, popped in the pan, and 40 minutes later it was done. While letting it cool a little bit, I cooked the bacon, in the oven. Cooking bacon in the oven has become my favorite way to cook bacon. No grease spatters everywhere, no burned black bits, fully cooked, slightly crisp, slightly chewy, yummy bacon.

Stuffed French Toast My Way
1 Large Loaf Bakery Bread, cut into 1in cubes (or 1 1/2 small loaves)
1 Brick Cream Cheese, softened
1/2 Cup Brown Sugar
1 tsp Vanilla
6 Eggs
2 Cups Milk
1 tsp Cinnamon
1 tsp Nutmeg
1 Quart Strawberries, sliced (or any fruit of your choosing)
3 TBS Sugar

Prepare the night before for best results, although allow at least an hour of time to set before baking.

Cream the cream cheese, brown sugar, and vanilla together and set aside.
Toss the sliced strawberries (or any other fruit you would like) with sugar and set aside.
Wisk together eggs, milk, cinnamon, and nutmeg.
Layer the bread, fruit, and cream cheese mixture in a large baking dish. Pour the egg mixture evenly over the bread.
Let sit overnight.
Bake the next morning for 40 minutes at 350degrees.

Next time I make this, I might consider tossing the bread with the egg mixture to coat before layering into the baking dish and allowing to sit over night.