Stuffed French Toast

1. 1

   Heat skillet or electric griddle to 325 to 350 degrees.

2. 2

   Cut french bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a 'pocket' that your fruit mixture can be stuffed into.

3. 3

   In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.

4. 4

   In a separate bowl, break 2 eggs; add cinnamon and milk and combine well.

5. 5

   Now, take fruit mixture and stuff into the 'pockets' of your french bread slices. Place on a baking sheet.

6. 6

   When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

7. 7

   Put 2 tbsp (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

8. 8

   When done cooking, serve immediately with butter and syrup.

* Per serving · 4 servings · Values may vary.

No additional tips available.