Cream Cheese-Stuffed French Toast

My husband clipped this one out of the newspaper(not sure which one) several years ago and made it for me on Mother's Day! What a delicious surprise!

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  large French baguette, preferably day-old (16-20 oz)
• 1 (8 ounce) package reduced-fat cream cheese
• 1⁄4 cup  chopped pecans or 1⁄4 cup walnuts
•  dried cherries (optional) or  cranberries (optional)
• 1  teaspoon vanilla extract
• 2  tablespoons pure maple syrup
• 4  eggs
• 1  cup reduced-fat milk
• 1⁄4 cup  fat-free or regular half-and-half
• 1  pinch salt
• 1⁄4 teaspoon cinnamon
• 1  pinch nutmeg
• 2  teaspoons  cannola  oil
• 1  tablespoon butter

• FOR SERVING

•  confectioners' sugar
•  sliced fresh berries
•  pure maple or favorite  syrup

Directions

1. The night before, slice the baguette into 1 to 1 1/2-inch thick slices; you should get at least 12. Make a small slit on the bottom side of each slice to make a deep pocket for stuffing. you can do this when ready to cook, but it's best to let the bread sit out overnight.
2. Just before cooking, in a small bowl, mix the cream cheese, nuts, dried fruit if using, vanilla extract and maple syrup. Evenly divide the cream cheese mixture, using a spoon to stuff it in each pocket.
3. In a large bowl, whisk the eggs, milk, half-and-half, salt, cinnamon and nutmeg.
4. When ready to cook, warm the oil and butter on a griddle or large skillet over medium-high heat.
5. Dip the stuffed baguette slices in the egg mixture for a few seconds so it coats evenly. Don't let them soak too long or they will become mushy. Transfer to the griddle and cook on each side until browned.
6. Remove from the griddle and place on a serving plate. Garnish with a dusting of confectioners' sugar and sliced berries. Serve with your favorite syrup.