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Stuffed French Toast

From GLYNN HOUSE INN
Filling:
1 - 8 oz package
Philadelphia Cream Cheese
(Better at room temp)
1/2 cup Ricotta Cheese
1 Tbsp white sugar
1 1/2 Tsp Vanilla
6 medium sized strawberries
2 tablespoons cup chopped pecans (optional)

Put cream cheese & ricotta cheese into bowl of a mixer and mix until combined. Add sugar and vanilla, mix together until smooth. Mix in strawberries and chopped pecans. Slice loaves of French bread as follows: first slice takes off the end crust, next slice about ½" along loaf but do not cut thru to the bottom, next move along 1/2" and slice thru the crust. This makes a 'pocket' to put the filling in. Dip each piece of toast into mixture of eggs, half 'n half, vanilla and cinnamon. Cook in a Teflon skillet (without butter, oil or spray) about 5 minutes each side, with temp set at 325 degrees. This freezes well and can be thawed in the refrigerator the night before using.
Serves 12.