Brunch after the Easter Bunny

After the Bunny's hit the trail, try this twist on a classic brunch French Toast recipe (McCormick's)

Stuffed French Toast
serves 8

Ingredients

1 tub (8 ounces) whipped cream cheese

1 tablespoon brown sugar

3 teaspoons McCormick® Cinnamon, Ground, divided

1 1/2 teaspoons McCormick® Pure Vanilla Extract, divided

16 slices Italian bread (1/2-inch thick)

1/2 cup apricot preserves or jam

5 eggs

1 cup milk

2 tablespoons butter, divided

DIRECTIONS

1. Mix cream cheese, brown sugar, 2 teaspoons of the cinnamon and 1 teaspoon of the vanilla in small bowl until well blended. Spread 2 tablespoons of cream cheese mixture on each of 8 slices of bread. Spread 1 tablespoon of preserves on each of the remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.

2. Beat eggs in shallow bowl. Stir in milk, remaining 1 teaspoon cinnamon and remaining 1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.

3. Melt 1 tablespoon of the butter in large nonstick skillet on medium-low heat. Place 4 of the sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, adding remaining 1 tablespoon butter to skillet. Serve French toast with maple syrup, if desired.