RAISIN BREAD STUFFED FRENCH TOAST

Stuffed part

2 small loafs of sliced raisin bread
1 (8 oz.) pkg. cream cheese, softened

French Toast mixture
4 eggs
1 c. coffee cream 18%

1/2 cup of milk 2% minimum
a touch of vanilla

A pinch of sugar
a pinch of ground cinnamon
1 orange zest

Apple Goop

6 to 8 apples, peeled, cored, and sliced in wedges.

1 cup brown sugar

A touch of water

Cinnamon to taste

A touch of cornstarch to thicken it up 

Optional Topping

Chopped roasted walnuts

Take your slices of bread and make cream cheese sandwiches with about 2 tablespoons of cheese in each or as much as you wish. Cut in triangle or in which ever shape you want and set aside. You could assemble these the night before if you wish.
Beat together eggs, cream, milk, vanilla and cinnamon. Dip bread sandwiches in egg mixture. Cook on lightly greased griddle until golden brown just as you would for normal boring French toast. Do not over cook.  (To keep warm place on baking sheet in warm oven at 200F)
Meanwhile, heat together your ingredients for your apple goop, and thicken it up with your cornstarch. To serve, drizzle apple mixture over hot French toast.
Makes enough for 3 to 4 people