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French Toast:
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Whisk together the eggs with the sugar and cinnamon until blended.
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Whisk in the milk.
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Coat 9x13 dish with cooking spray.
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Place the bread in the bottom of the pan.
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Sprinkle with cranberries and almonds.
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Pour the egg mixture evenly over bread.
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Gently stir it around.
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Glaze:
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Beat cream cheese, sugar, vanilla, and cinnamon in large bowl with electric mixer on medium sped until well blended.
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Drizzle over dish filled with bread.
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Refridgerate overnight
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Cook:
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Bake at 325 for 30-40 minutes, set to broil 3-5 minutes until slightly toasted.
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Serve with maple syrup or whipping cream.