These individual baked stuffed French toasts are perfect for a special-occasion breakfast.

10 to 12 slices bread (white, wheat, or brioche), cut into 12 circles with a 2 3/4" to 3" biscuit or cookie cutter
1/4 cup (about 2 ounces) cream cheese
1/4 cup jam (marmalade, or your choice)

1/2 cup milk
1/2 cup cream (heavy, light, or half & half)
1/4 cup maple syrup
5 large eggs
1 teaspoon vanilla extract
1/2 teaspoon salt
pinch of nutmeg

Grease four 3 1/2-inch diameter 1-cup baking crocks, such as the one pictured. Place two circles of bread into each cup. Place a tablespoon each of cream cheese and marmalade or jam onto the bread. Top with another circle of bread. Press down. Whisk together the batter ingredients, and slowly pour over the bread. Add more as it soaks in, until all the batter is used. Let sit for an hour or longer. The recipe may be made ahead and refrigerated overnight; or frozen, then defrosted in the refrigerator overnight.

Bake the French toast in a preheated 350°F oven for 40 to 45 minutes, until it's puffed and brown. Sprinkle with confectioners' sugar, and serve with additional maple syrup and butter, or fruit sauce. Yield: 4 generous servings, to fill four 1-cup bakers. Recipe can easily be doubled or tripled to feed a larger group.

This recipe reprinted from The Baker's Catalogue, Spring, 2005.