FRENCH TOAST STUFFED WITH HAM

FRENCH TOAST STUFFED WITH HAM image

Yield 8 servings

Number Of Ingredients 6

1 LARGE LOAF FRENCH BREAD
1 PACKAGE (8 OUNCES) CREAM CHEESE SOFTENED
1 CAN (13 OUNCES) CRUSHED PINEAPPLE, DRAINED
3 EGGS
1 CUP WHOLE MILK
8 SLICES (¼ INCH THICK) HAM

Steps:

BEGIN PREPARATIONS THE NIGHT BEFORE SERVING. GREASE A 13 X 9 INCH BAKING PAN. SLICE BREAD INTO 16 ONE INCH THICK SLICES. IN A SMALL BOWL, MIX CREAM CHEESE AND PINEAPPLE UNTIL SMOOTH; SET ASIDE. IN A SHALLOW BOWL, BEAT TOGETHER EGGS AND MILK. USING 8 SLICES OF BREAD, DIP ONE SIDE OF EACH SLICE IN EGG MIXTURE; PLACE IN PAN, EGG SIDE DOWN. TRIM HAM SLICES TO THE SAME SIZE AS BREAD. TOP EACH SLICE OF BREAD WITH A PIECE OF HAM. SPREAD CREAM CHEESE MIXTURE ON ONE SIDE OF REMAINING 8 SLICES OF BREAD. DIP OTHER SIDE IN EGG MIXTURE AND PLACE BREAD, CREAM CHEESE SIDE DOWN, ON HAM SLICES. POUR REMAINING EGG MIXTURE OVER BREAD IN PAN. COVER AND REFRIGERATE OVERNIGHT. PREHEAT OVEN TO 400 DEGREES. REMOVE PAN FROM REFRIGERATOR, BAKE UNCOVERED FOR 20 MINUTES OR UTNIL BROWNED ON TOP. SERVE WARM WITH FLAVORED SYRUPS