Stuffed French Toast

1 8 oz. package cream cheese, softened
1/2 C. powdered sugar
1 Tbs vanilla extract
1/2 tsp cinnamon
8 slices bread
3 cups strawberries, hulled and sliced (or choose any filling your choice.... we've done peaches, blueberries, strawberries, and caramel apple pie filling)
3 eggs, beaten
2 Tbs mlk

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 (or other filling) evenly over the surface of each slice. Top each slice with a remaining slice of bread, pressing the cream cheese side down onto the filling. Press together gently to seal filling 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 Tbs butter in skillet over medium-high heat.

Dip 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

***NOTE: We have a large griddle so we can cook all the sandwiches at one time allowing us to skip the oven step.

Serve with topping of your choice. We like to buy yogurt that matches the filling and put it on top (strawberry yogurt for strawberry filled ones, apple turnover yogurt for the caramel apple filled ones etc.)