This can be assembled the night before serving, left in the refrigerator and baked just before serving.

1 loaf day-old French bread
1 cup milk chocolate chips or cinnamon chips
5 eggs, beaten
1 1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Maple syrup (optional)

Spray a 13 x 9-inch baking pan with nonstick cooking spray.

Cut the French bread into 6 slices, each 1 1/2 inches thick. Using a small, sharp knife, cut 2-inch-long slits in one side of each bread slice, cutting 3/4 of the way through the bread, to create a pocket.

Spoon 2 heaping tablespoons of chips into the pocket of each bread slice; press to close. Place filled slices into prepared baking pan.

Whisk together eggs, milk, cinnamon and vanilla in medium bowl. Pour egg mixture evenly over bread; carefully turn pieces over, spooning mixture in pan over top of bread. Cover pan with plastic wrap; refrigerate several hours or overnight.

Heat oven to 400 degrees F. Bake, uncovered, 20 to 25 minutes or until golden brown. Transfer toast to plates.

Serve with maple syrup, if desired.

Makes 6 servings