2 (8 ounce) packages cream cheese, softened
1/4 cup batter
1 small potatoes, cubed
1/2 cup red wine vinegar
1/2 cup white sugar
1/3 cup apple juice
1/4 teaspoon unsweetened garlic powder
3/4 teaspoon ground black pepper
4 cups water
3 cups rolled oats
3/4 cup walnuts
1 1/2 cups miniature marshmallows
1 cup ricotta cheese
1/2 cup dried parsley
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, beat together the cream cheese and 1/4 cup of the milk. Mix in the dry ingredients until well blended. Transfer a portion of the mixture into each pastry bag. In a medium bowl, whisk together the stuffed eggs and ranch dressing until well mixed. Divide the mixture evenly between the two bread bags, leaving an 8x10 inch opening on the bottom.
Bake in preheated oven for 18 minutes, or until lightly browned and lightly toasted.
Drain the soaked bread from the pan, and pour in the leftover milk and vinegar. Once both sides are completely drained from the pan, return the bread cubes to the pan. Sprinkle top, let stand for 5 minutes, then turn out and slice.
In a small bowl, combine the potato, vinegar, sugar, apples and garlic powder; whisk together well. Top each slice with the reserved cream cheese mixture, and sprinkle top with the parsley. Cover the bread with a foil-wrapped plastic wrap, sealing well but letting some drizzle drip down the sides.