Mix together and spread a little cream cheese mixture (1-2 tablespoons) between two slices of bread.
Serve with Cinnamon Syrup.
-When I asked Jo for this recipe, she ran the recipe over with a loaf of Great Harvest Cinnamon Swirl Bread. I tried it with the Cinna-Swirl and loved it. As stated above, Jo used the Granny Sycamore White bread. I loved that as well. She made a tray of the stuffed version, and cut the pieces into triangles (fourths of a slice). Usually, I'm not interested in touching a piece of french toast that is not piping hot, but this was really yummy. If you are serving this to a crowd, double the recipe and place the slices in the oven until ready to serve. Slice the pieces in half or fourths, serve with a bowl of Cinnamon Syrup in the center of a platter.
-You could also make this ahead of time and "stuff" the pieces of bread, dip and coat with crumbs, arrange in a single layer on cookies sheet or 9x13 pan. Cover dish with plastic wrap and refrigerate. When ready to cook, remove from fridge, and cook as directed.
-Always serve with home made syrup, this will give your french toast, waffles or pancakes the WOW factor :)