Chocolate-Stuffed French Toast Brunch Bake

Ingredients

• 0.5 tsp almond extract 
• 0.3 cup planters almonds toasted sliced
• 12 slices challah bread (egg bread)
• 0.5 cup tub philadelphia chocolate cream cheese spread dark ()
• 6  eggs 
• 1 cup milk 
• 0.5 cup pancake syrup 

Equipment

• baking sheet
• oven
• whisk

Directions

1. Heat oven to 400F.
2. Spread 6 bread slices with cream cheese spread; cover with remaining bread slices. Lightly press edges together to seal.
3. Whisk eggs, milk and extract in 13x9-inch dish until blended. Dip both sides of sandwiches in egg mixture, then arrange in same dish, stacking as necessary to fit. Refrigerate 30 min.
4. Place sandwiches in single layer on baking sheet sprayed with cooking spray, letting excess egg mixture drip back into dish before placing sandwiches on baking sheet. Discard leftover egg mixture.
5. Bake 18 to 20 min. or until sandwiches are puffed and golden brown, turning after 10 min.
6. Serve topped with syrup and nuts.