Source: Guest Chef Stephanie Lane, The Inn at Solvang

1 can whole cranberry sauce
2 containers whipped cream cheese
2 cups half-and-half
6 eggs
1 teaspoon cinnamon and sugar
1 teaspoon vanilla extract
1 loaf French bread

Slice French bread, then slice through half of each piece to create a pocket for stuffing. Mix together whipped cream cheese and a 1/2 can of cranberry sauce with hand mixer. Combine in large bowl-eggs, cinnamon, sugar, vanilla. Mix together. Stuff French bread slices with roughly a tablespoon or so of cream cheese and cranberry mixture. Close bread pocket and dip bread in French toast mixture coating both sides. Place on hot griddle and turn when golden brown. Serve with left over 1/2 can of cranberry sauce. Sprinkle with powdered sugar.