Sinfully Delicious Stuffed French Toast

We love French Toast in our house. This has definintely become the breakfast my daughter has taken over and become a little pro at, she adores making French Toast.

I think French Toast is one of the first things I ever learned how to make. I remember when I was about 4 or 5 years old, I went to this preschool that was an actual daycare center, but it was a house turned into a center. Miss Joyce was the owner and she was very hands on. She made all the breakfasts, lunches and snacks right there in the kitchen that she kept intact when they remodeled it into a daycare.

Sometimes she would have projects the kids would do, and one of my earliest memories there was one morning all the kids sitting at the eating areas at our little tables. She had placed bowls with eggs and bread in the middle of each group of kids tables and she taught us how to make, prepare and dip french toast. It was so fun. French toast is definitely one of those kid friendly meals, especially for the little ones to help you with in the kitchen. Kids love getting messy, beating eggs, playing with bread, etc. Talk about a good time!

Here’s a little variation on the traditional French Toast breakfast. I’m not a big maple syrup person. I prefer preserves, and fresh fruit on my pancakes, waffles and french toast. This recipe plays on that.
I had a bunch of leftover strawberry spreadable cream cheese that my mother in law had purchased and given to me since she didn’t have much use for it. We don’t really eat bagels, so I thought I’d get creative and use it with one of our breakfast favorites. French Toast, of course!!

Ingredients

4-6 slices French Toast or Texas Toast sliced bread
2-3 large eggs
milk
vanilla
cinnamon
strawberry cream cheese spread
powdered sugar
fresh strawberries
fruit flavored syrup, I used blueberry

Directions:

Combine eggs, milk, cinnamon, and vanilla in a dish.

Mix well, I don’t use exact measurements for this, so do what suits your tastes.

With a sharp knife, carefully slice the middle of the bread, then stuff a thin layer of cream cheese with a butter knife, being careful not to rip the bread! Dip the bread in egg mixture, then lay on a preheated, pregreased pan or griddle.