Make-Ahead Stuffed French Toast

Ingredients:

• 30-36 slices French bread OR baguette, 1/2-inch thick (12 oz.)
• 4 oz. cream cheese, softened
• 1 cup strawberry preserves
• 8 Eggs
• 1-1/2 cups milk
• 1 can crushed pineapple, undrained 8 oz.
• 1/4 cup orange juice
• 2 tsp. freshly grated orange peel
• 1 tsp. vanilla
• 1/2 tsp. salt

Directions:

1. Heat oven to 350°F.
2. Spread 1/2 of the bread slices with cream cheese and strawberry preserves and top with remaining bread slices to make little sandwiches. Arrange sandwiches in greased 13 x 9 x 2-inch glass baking dish.
3. Whisk eggs in medium bowl until foamy. Stir in milk, pineapple, orange juice, orange peel, vanilla and salt. Slowly pour egg mixture over bread; press bread into egg mixture. Refrigerate, covered at least 1 hour or overnight.
4. Bake in center of 350°F oven until puffed, golden and knife inserted near centers comes out clean, 45 to 50 minutes.