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1
Preheat oven to 300F (150C).
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2
Butter a baking sheet.
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3
Cut bread into 8 equal slices about 1 inch thick.
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4
Mash the cream cheese with 1 tbsp sugar and almond extract in a medium bowl.
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5
Stir in the cranberries and taste.
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6
Add more sugar if the flavor is too tart.
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7
The mixture should be thick and chunky.
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8
In a shallow dish or bowl, whisk together the milk, eggs, 1 tbsp sugar, vanilla, and salt.
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9
With a serrated knife, cut a pocket into the side of each piece of bread, carefully slicing into but not through the bread.
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10
Spoon equal portions of the filling into each slice.
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11
Dunk the stuffed bread slices into the egg mixture and soak for several minutes, turning if needed to coat evenly, until saturated but short of falling apart.
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12
Warm 1 tbsp butter and 1 tbsp oil together on a griddle or in a large heavy skillet over medium heat.
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13
Briefly cook the French toast in batches until golden brown and lightly crisp, turning once.
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14
Place the first slices on the baking sheet and keep them warm in the oven.
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15
Continue cooking the remaining slices, adding more butter and oil as needed.
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16
When all of the French toast is ready, dust it with confectioners' sugar, sprinkling it through a strainer.
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17
Serve immediately with maple syrup.
