Prepare Cream Cheese Filling; set aside. Cut bread into 3/4-inch-thick slices; set aside. In small saucepan heat evaporated milk, milk, and butter or margarine just until butter melts. In medium bowl combine eggs, sugar, vanilla, and warm milk mixture; pour into a shallow baking dish. Place bread slices in egg mixture, turning to coat both sides. Let stand about 5 minutes to thoroughly soak bread.

In large skillet heat oil over medium heat. Add several bread slices and cook for 2 to 3 minutes on each side or until golden brown. Repeat with remaining bread, adding more oil if necessary. Working with half of the slices of toast, spread about 1 heaping tablespoon of Cream Cheese Filling on each slice; top with remaining slices. Serve with desired syrup. Makes 9 servings.

In food processor bowl or mixing bowl combine one 8-ounce package cream cheese, softened; one-fourth of an 8-ounce container frozen whipped dessert topping, thawed; 2 tablespoons sugar; and 2 tablespoons dairy sour cream. Cover and process or beat until smooth.

: Prepare and cook bread slices as directed above. Place the cooked slices of toast on a baking sheet and freeze just until firm. Place in freezer container, seal, label, and freeze for up to 3 months. To reheat, place frozen slices in a single layer on an ungreased baking sheet. Bake, uncovered, in a 400 degree F oven for 10 to 12 minutes or until heated through. Meanwhile, prepare Cream Cheese Filling. Fill and serve as directed.