Stuffed N Baked French Toast

I got this recipe from the Silly-Yak Bakery in Madison, Wisconsin, but, of course, I had to adapt it to feed my crew....

14-16 slices GF bread (I used Silly-Yak's cinnamon swirl bread)
3+ banana's sliced, 1/4" thick
2 cups milk
8 oz cream cheese, softened
6 eggs
1/2 cup sugar
1 tbsp vanilla

Heat oven to 350. Place half the bread in a single layer in a buttered casserole dish (I used 9x13). Top with banana slices and the other half of the bread.

Beat cream cheese, eggs, sugar until smooth, add vanilla and milk slowly. Pour over bread. Let sit 5 minutes, or refrigerate overnite. Bake 45-55 minutes (longer if refrigerated) until set and top is toasted.

Let stand 10 minutes, cut into squares and serve with powdered sugar or maple syrup.

That and some fresh berries......yummmmy breakfast treat!!!

Jello Pudding?

Does anyone have issues when they use this in cooking? I've researched it a ton and I consistently find it listed as gluten free.....Kraft will label, blah, blah, blah......but I just wonder sometimes......