Ingredients

• 8 oz. Neufchatel cheese.
• 1 cup quartered red California seedless grapes
• 3 eggs
• 1 1/2 cups milk
• 1 teaspoon sugar
• 1 long baguette (or day-old artisan bread)
• 1/4 cup almond paste
• Pinch salt (optional)
• 2 teaspoons butter or vegetable oil for frying
• 1/2 cup orange marmalade
• 1 cup water
• 1/4 cup toasted almonds (optional)

Instructions

1. Slice the bread, cutting through the bottom crust only every other cut, to form a "pocket" of two thin slices of bread connected at the base with the crust. With a mixer, blend the almond paste with 1/4 cup of the cheese until smooth. Add the remainder of the cheese and mix well. Stir in the grapes with a spoon so they are not bruised. Set aside.
2. Whisk together the eggs, milk, sugar and salt in a pie plate or shallow dish.
3. In a small saucepan, melt together the marmalade and the water. Simmer until just syrupy. Keep warm.
4. Spoon a good amount of the grape filling into the prepared bread pockets, smooth to the edges and press lightly to flatten. Continue with the remaining bread and filling.
5. Heat a griddle to medium heat and lightly grease with butter or oil. Dip bread in the egg mixture and turn to coat lightly. Fry the French toast slowly, about 4 minutes per side, until golden brown on the outside and just warmed through. Keep finished toast warm in a 200°F oven while cooking the remaining toast. Serve warm with syrup and a sprinkling of almonds, if desired.