Overnight Stuffed French Toast

This was pretty good and if I could go back I would have added a couple of more eggs. I used bread that I made myself and I think it absorbed more of the egg mixture than store bought bread. It was good with the cream cheese mixture inside the bread. It didn't taste that much like french toast, but I think that was due to the lack of egg mixture. My camera ran out of batteries so I could not take pictures. Too bad because Anna even ate it and liked it. We didn't tell her there was egg in it. Enjoy

Grade: B

Ingredients
2 3-oz packages cream cheese, softened
2 Tbs apple jelly
1 tsp finely chopped crystallized ginger (I used ¼ tsp ground ginger)
1/8 tsp ground nutmeg
¼ c chopped almonds, toasted (I skipped this)
6 1.5-in slices bread (I used white bread that I made myself)
4 eggs
1 c milk
1 tsp vanilla

Directions
1. Generously grease a 3-qt rectangular baking dish; set aside. In a small bowl beat together cream cheese, jelly, ginger, and nutmeg. Stir in the almonds. Cut a pocket in the top crust of each bread slice. Divide cream cheese mixture evenly among pockets. Place bread slices in prepared baking dish.
2. In a small bowl beat together the eggs, milk, and vanilla; slowly pour the egg mixture over bread slices, covering all the tops. Cover and chill overnight.
3. Bake, uncovered, in a 350 degree oven 30 to 35 minutes or until golden.