Mardi Gras King Cake French Toast

For the cream cheese filling: In a medium bowl, beat together the cream cheese, brown sugar, cinnamon, and bourbon. Beat in pecans. Set aside.

Spray a 9 x 13-inch baking dish with cooking spray. Arrange half of the bread slices on the bottom of the baking dish so that the bottom of the dish is covered with a single layer (the actual number of slices may vary depending upon the loaf you use. Just ensure you have an even number of slices so that half will be on the bottom and half on the top). Spread slices with a thick layer of the cream cheese filling, then lay the remaining bread slices over each to make a “sandwich.”

In a large bowl, beat together the eggs, egg whites, milk, sugar, cinnamon, vanilla extract, nutmeg and salt. Pour this over the bread slices, then press the slices gently for a few moments to help them absorb the liquid. Cover pan with a sheet of foil or plastic and refrigerate for 1 hour or overnight.

When ready to bake, place a rack in the center of your oven and preheat oven to 350 F. Remove dish from the refrigerator and remove the cover. Let the French toast sit at room temperature while your oven preheats. Flip over the bread slices so that the side that was on the bottom of the dish is now on the top. Bake, uncovered, for 45-50 minutes or until slices are puffed and lightly golden and the custard is set.

While the French toast bakes, prepare the Greek yogurt glaze: In a small bowl, whisk together the Greek yogurt and powdered sugar until smooth. Whisk in lemon juice, vanilla and salt.

Serve baked French toast warm, drizzled with creamy glaze and sprinkled with colored sugars. Party!