Make extra of the cream cheese filling…it’s great on bagels, too!
2 packages light cream cheese, room temperature
Place cream cheese, cranberries and honey in the bowl of a food processor fitted with a metal blade. Blend until combined and cranberries have been chopped finely. Remove to a bowl and set aside.
In a large shallow bowl, place eggs, milk and vanilla extract. Whisk to combine.
Slice French bread into 1 inch slices. Using a sharp knife, slice each piece of the bread as if cutting the slice in half, but stopping short of going all the way through. Spread 2 TABLEspoons of the cranberry-cream cheese mixture between the halves and gently press the halves back together.
Spray a griddle or large skillet with nonstick cooking spray and heat over medium-high heat.
Dip each slice of stuffed bread in the egg and milk mixture for approximately 5 seconds, coating both sides. Remove from the mixture and place on the hot griddle. Cook for 3 to 5 minutes on each side, or until golden brown. Keep on a warm platter in a 200-degree oven until all pieces of stuffed bread have been cooked. Sprinkle with powdered sugar before serving.
Serve with Cranberry-Maple Syrup, recipe below.
Place cranberry juice in a small saucepan and bring to a slow boil. Cook for approximately 7 to 10 minutes or until reduced by half. Remove from heat and stir in the maple syrup. Serve warm with the French bread.