Place the room temperature cream cheese in a large bowl. Using a hand mixer blend the cream cheese for 1 minute. Then add ½ cup Golden Plum Mirabelle Preserves, and blend for 2 minutes until the cream cheese and preserves are well incorporated. Set aside until the french toast is ready to be stuffed.

Cut French bread 1-inch thick (should yield about 12 slices).

In a shallow dish, beat 3 eggs then add 2 tablespoons Golden Plum Mirabelle Preserves and mix until incorporated. Then add 2 cups buttermilk, ½ teaspoon cinnamon, and ½ teaspoon vanilla. Mix until well incorporated.

Preheat a skillet to medium-high heat and add 2 tablespoons butter. Once the skillet is hot and the butter has melted quickly dip one piece of french bread into the egg mixture (on both sides) and place on the skillet. Repeat until your skillet is full (make sure you don't over-crowd your skillet). Cook for 5 minutes (or until golden brown) and then flip the french bread and finish cooking for another 5 minutes.

While the other side of the bread is cooking, spoon 1-2 tablespoons of cream cheese Golden Plum Mirabelle Preserves mixture on to half of the tops of the cooked french toast. Once the french toast is finished cooking, stack one of the pieces of toast that does not have the cream cheese mixture on to the top of one of the cream cheese mixtures. Repeat steps 3 and 4 if your skillet is not large enough to accommodate all 12 pieces of french bread.

Serve with warm maple syrup and enjoy!