Baked Stuffed French Toast

Bringing back one of my fav's

l loaf French bread, cut into eight 2" slices
1/4 cup margarine spread or butter, softened
1/4 cup cream cheese
1/2 cup raspberry jam
1 1/2 cups egg substitute or approx. 7-8 eggs
1 cup milk
1/2 cup sugar
3 tsp. cinnamon (divided)
1/4 c brown sugar
1/4 cup oats
2 T. flour
1/4 tsp. vanilla
Sliced almonds, optional

Create a pocket in each slice of the bread by cutting a horizontal slit about halfway through each slice. Set aside. In a bowl, combine the spread, cream cheese and jam and mix together. Spoon 2 T. of the jam mixture onto each slice of bread and lay it in the prepared baking dish. Set aside.

In a bowl, combine the egg, milk, sugar and 1/2 of the cinnamon and stir to combine. Pour over the bread evenly.

In another bowl, combine the brown sugar, oats, flour, remaining cinnamon, vanilla and nuts, if desired, and blend together with your hands until the mixture forms crumbs. Scatter the mixture over the bread. If you are baking today, wait until the egg is soaked up before you add topping.

Preheat oven to 325. Let the dish sit on the counter for 30 minutes, until 1/4 of the egg mixture has soaked into the bread. Turn over and let the other side of the bread soak for 30 minutes. Bake (uncovered) for 1 hour or until the egg mixture is no longer liquid and the toast is brown.

To freeze: Cover with heavy duty foil. Label, date, and freeze for up to 3 months. Thaw at room temperature before baking as directed above. Serve with cool whip. 
Label:  Thaw at room temperature.  Bake uncovered at 325 for 1 hour or until the egg mixture is no longer liquid and the toast is brown.  Serve with cool whip.