1 Loaf Crusty French Bread (medium width is best 12-18 inch length)
4 oz Cream Cheese (softened to room temperature)
4 Whole Eggs
¼ cup Milk
1 tbsp Cinnamon
2 tbsp Butter
Heat electric skillet to 325-350.
Cut French bread into 2 inch thick slices, then use a paring knife to make a medium slit in the crusty side of each slice as deep as possible creating a pocket for the stuffing. You can pull some of the bread material in the middle out to make a deeper pocket.
Drain Oregon Fruit Rhubarb in Strawberry Sauce can into a small bowl and reserve the liquid. Add rhubarb to the softened cream cheese and mix well.
Stuff the pocket in each slice of French bread with the Rhubarb cream cheese mixture. Place stuffed slices on a baking sheet.
When skillet temp is ready, add butter and melt.
Dip each stuffed slice in egg mixture and place in the hot skillet. Cook 3 to 6 minutes on each side until it reaches a golden brown color.
Serve immediately with the reserved Rhubarb Strawberry liquid as a syrup.