Prep Time: 20 minutes • Cook Time: 20 minutes

Makes 8 servings

1 tub (8 ounces) whipped cream cheese

1 tablespoon brown sugar

3 teaspoons McCormick Ground Cinnamon, divided

1 1/2 teaspoons McCormick Pure Vaznilla Extract, divided

16 slices Italian bread (1/2 inch thick)

1/2 cup apricot preserves or jam

5 eggs

1 cup milk

2 tablespoons butter, divided

1. Mix cream cheese, brown sugar, 2 teaspoons cinnamon and 1 teaspoon vanilla in small bowl until well blended. Spread 2 tablespoons cream cheese mixture on each of 8 slices bread.
Spread 1 tablespoon preserves on remaining 8 slices of bread. Press one each of the bread slices together to form 8 sandwiches.

2. Beat eggs with wire whisk in 13 x 9-inch baking dish. Stir in milk, remaining 1 teaspoon cinnamon and remaining
1/2 teaspoon vanilla until well blended. Dip sandwiches in egg mixture, soaking for 2 minutes on each side.

3. Melt 1 tablespoon butter in large nonstick skillet or griddle on medium-low heat. Place 4 sandwiches in skillet. Cook 4 to 5 minutes per side or until golden brown. Repeat with remaining sandwiches, melting remaining table­spoon butter in skillet. Serve French toast with maple syrup, if desired.

Nutritional Information per Serving:
398 Calories, Fat 18g, Carbohydrates 47g, Cholesterol 173mg, Sodium 496mg, Fiber 2g, Protein 12g