Strawberry Stuffed French Toast

(Rachael, this is what I was going to serve you for breakfast on Saturday...mmmm...)

Strawberry-Stuffed French Toast

1 8 oz. package cream cheese, softened

1/2 C. powdered sugar

1 T. vanilla extract

1/2 t. cinnamon

8 slices bread

3 cups strawberries, hulled and sliced

3 eggs, beaten

2 T. milk

4 T. butter, optional

2 T. powdered sugar, sifted In a small bowl

combine the cream cheese, 1/2 cup powdered sugar, vanilla extract and cinnamon; mix until smooth. Spread one side of each slice of bread evenly with the cream cheese mixture. On the cream cheese side of four slices of bread, layer with some sliced strawberries evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the strawberries. Press together gently to seal berries inside sandwich.In a shallow bowl, combine the eggs and milk; mix well and set aside.Preheat oven to 200°F. Spray a large baking sheet lightly with cooking spray and place in oven. Spray a large non-stick skillet with cooking spray or melt 1 tablespoon butter in skillet over medium-high heat. Dip strawberry sandwiches into the egg mixture, turning to soak each side. Place soaked sandwich in the hot skillet and cook on each side until browned. Remove sandwich from skillet and place on baking sheet in warm oven and repeat until all sandwiches are cooked.Just before serving, cut each sandwich diagonally; top with remaining strawberries and sprinkle with 2 tablespoons powdered sugar. Serve with Warm Strawberry Syrup (see recipe below) or maple syrup. Serves four.

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Warm Strawberry Syrup

1/2 C. maple syrup

2 T. orange juice

3/4 C. pureed strawberries

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In a small saucepan, combine the maple syrup, orange juice and pureed strawberries. Heat mixture over medium heat for 5 minutes or until thickened slightly, stirring frequently. Serve while warm.Makes 1 1/2 cups.

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Bon Bon