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Chocolate-Cinnamon French Toast

This can be assembled the night before serving, left in the refrigerator and baked just before serving. 1 loaf day-old French bread
1 cup milk chocolate chips or cinnamon chips
5 eggs, beaten
1 1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Maple syrup (optional)Spray a 13 x 9-inch baking pan with nonstick cooking spray.Cut the French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2-inch-long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket. Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into prepared baking pan.Whisk together eggs, milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight.Heat oven to 400 degrees F. Bake, uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates.Serve with maple syrup, if desired.Makes 6 servings

 

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