Step 1

Slice the bread into about 14 to 16 one-inch slices. Spread cream cheese on half of the slices and spread with jam. Top with the other half of the slices and cut in half. Arrange attractively in your prepared pan, stacking the “sandwiches” in two long rows like dominos (beginning and ending at the short sides of the pan).

Step 2

Combine the eggs, yolks, and vanilla in a large mixing bowl and whisk. Add the sugar and cinnamon and whisk again. Add the milk and cream and whisk a final time. Pour the custard over the bread, pressing the bread down with your fingers, if necessary, to make sure all the pieces are submerged. Cover the pan with plastic wrap and place in the refrigerator overnight.

Step 3

In the morning, preheat the oven to 350°F. Sprinkle the Turbinado sugar generously over the French toast (this adds a bit of sparkle and a delightful crunch) and bake for 60 minutes, checking after The bread should be golden brown and the custard fully absorbed and “cooked.” I like to stick a small paring knife into the center of the toast and when the blade comes out more cake-y, than wet, the French toast is done.

Step 4

If it’s breakfast time, serve immediately with confectioner's sugar lightly dusted on top. And if it’s not, then, with vanilla ice cream and/or lightly sweetened whipped cream.