In a food processor add 4 ounces of room temperature cream cheese and 4 tablespoons of Stonewall Kitchen Strawberry Champagne Jam then pulse until smooth. Set aside.

Cut bread into half-inch to one-inch slices and set aside.

In a large bowl add fresh eggs, half and half, light brown sugar, pure vanilla extract, ground cinnamon, and a pinch of sea salt. Using a whisk combine all of the ingredients until the egg yolks dispersed with no clumps.

Pour the French toast batter into a large high-walled dish, place the cut bread slices into the batter and let them soak for about four minutes.

After four minutes flip them and soak for another four minutes.

Next, preheat a non-stick skillet over med-high heat and melt two pats of butter.

When the butter has melted, place two slices of battered bread into the hot skillet. Cook each side until golden brown, should take about 4-5 minutes per side. Also, add two more pats of butter when you flip the French toast over. Repeat process until all of the French toast is made.

Place finished French toast into an oven set on the "keep warm" setting.

Wipe the skillet clean and add a pat of butter or a little extra virgin olive oil over med-high heat. When the skillet is hot crack the duck egg into the center of the skillet, cook the egg sunnyside up and add a sprinkle of sea salt and freshly cracked black peppercorns. When the egg is cooked to your liking remove it and place it on a small plate.

Pour about 2 ounces of Stonewall Maine Maple Syrup into the center of a warmed plate. Place a slice of French toast on a plate and add the Strawberry Champagne Jam Cream Cheese, then add another slice of French toast and repeat the process. Add the fried sunnyside up duck egg on top and add shavings of Gruyère cheese. Serve.