1 loaf day-old French bread
1 cup HERSHEY’S Milk Chocolate Chips or HERSHEY’S Cinnamon Chips
5 large eggs, beaten
1-1/4 cups milk
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
Maple syrup (optional)
Spray 13 x 9-inch baking pan with non-stick cooking spray.
Cut French bread into 6 (1-1/2 inch thick) slices. Using small, sharp knife, cut 2-inch long slits in one side of each bread slice, cutting 3/4 of the way through bread to create a pocket.
Spoon 2 heaping tablespoons chips into 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 2 hours or overnight.
Heat oven to 400F.
Bake, uncovered, 20 to 25 minutes or until golden brown.
Transfer toast to plates. Serve with maple syrup, if desired.
Makes 6 servings.