Overnight Stuffed French Toast

• 6 oz. cream cheese, softened

• 1/8 teaspoon ground nutmeg
• 1/3 cup sugar
• 6 1 1/2 inch slices French bread
• 4 eggs
• 1 cup milk
• 1 tsp vanilla
• 1 recipe strawberry or raspberry sauce

1. Grease a three quart baking dish and set aside.
2. In a small bowl beat together cream cheese, sugar, and nutmeg.
3. Cut a pocket in each slice of bread; divide cream cheese mixture evenly among the pockets; place in baking dish.
4. In a small bowl beat together the eggs, milk, and vanilla; slowly pour the egg mixture over the bread slices, covering all the tops.
5. Cover and refrigerate overnight.
6. Bake, uncovered, for 30 to 35 minutes in a 350 degree oven.

STRAWBERRY/RASPBERRY SAUCE
• 3 cups fresh or frozen slightly sweetened raspberries
• 1/3 cup sugar
• 1 tsp cornstarch

1. Thaw berries; blend until smooth and strain.
2. In a small saucepan, combine sugar and cornstarch; add berries; cook and stir over medium heat until thickened and bubbly, then cook another two minutes.
3. Refrigerate for at least an hour.

* For strawberry sauce, use 3 cups fresh or 16 oz frozen strawberries; reduce sugar to 1/4 cup; otherwise prepare as above.