Stuffed French Toast with Strawberries

Ingredients:

8 slices white or wheat bread, cut 1 inch thick
8 ounces cream cheese
6 tablespoons strawberry preserves
1 1/3 cups milk
4 eggs
2 tsp. granulated sugar
2 tsp. vanilla
1 tsp. cinnamon
4 tablespoons powdered sugar
4 cups sliced strawberries

Directions:

Cut each bread slice in half crosswise.
With a sharp knife cut a horizontal slit in each half slice to make a pocket.
In a medium bowl, combine cream cheese and preserves.
Spread1/16 (approximately) of the mixture inside each bread pocket.
Pinch edges of bread together to hold filling. In a shallow bowl whisk together milk, egg, sugar,
vanilla and cinnamon.

Dip filled bread slices in egg mixture to coat.
Cook about 6 minutes or until golden brown, turning once.
Top with strawberries and sprinkle with powdered sugar.
Brunch Ideas: Serve these with scrambled eggs (add some chopped chives for a nice touch), and your choice of breakfast meat.

Thanks to Pamela K. Kinney!