Add small dollops or slices of cold cream cheese over bread, liberally. For a variation also spread a fruit preserve, or other cooked fruits (peaches, baked cinnamon apples, pears,etc.) Add second layer of bread.

Beat together 6 large eggs
1-1/2 c. half and half
1-1/2 c. milk
1 tsp. vanilla
1/8 tsp. cinnamon
1/8 tsp. nutmeg

You may substitute some of the liquid for 1/4 c. maple syrup.

Pour over bread in pan, cover and refrigerate overnight or at least 4 hours.

Take out 1/2 hour before baking to warm - then prepare and add topping:
1/2 c. melted butter or margarine
2 Tbsp. dark corn syrup
1 c. brown sugar
1 c. chopped pecans

Spread over top of soaked bread. Bake at 350 degrees about 40 minutes, or until clearly set in middle - it will puff up - put a cookie sheet underneath to avoid spills in oven.

Take out of oven and allow to rest for 5 minutes or so before slicing and serving to aid in preserving shape of slice. Keeps well on hot serving plate. This will serve six easily, especially with other foods for breakfast. It is very tasty! It also works as a dessert with ice cream with the leftovers!

(alternate filling) CABERNET CRANBERRIES

Mix and bring to boil 1-1/4 c. sugar and 1 c. Cabernet Sauvignon wine. Add 1 12-ounce package fresh cranberries, 2 tsp. grated orange or tangerine rind (zest), 1 cinnamon stick, and a liberal sprinkling of cinnamon and nutmeg. You may use part white and part brown sugar for a rich taste. Return mixture to boil, stirring constantly.

Reduce heat and simmer, partly covered, 10 to 15 minutes or until cranberry skins pop. Remove and discard cinnamon stick. Serve warm as topping for pancakes, waffles, pound cake, ice cream, cheesecake, cream cheese bars with crackers, and as an alternate filling for the Baked French Toast recipe above - I use walnuts with that variation in the French Toast.