Blueberry Cheesecake Stuffed French Toast

Spread each slice of bread with 1/2 tablespoon cream cheese or Greek yogurt. Spread 4 of these prepared slices with 1 tablespoon blueberry preserves each. Sandwich each blueberry-topped slice together with a plain cream cheese topped slice, sides with filling facing each other. Push down the edges to seal in the filling.

Whisk eggs with milk in a shallow dish. A soup plate works great for this. Mix the breadcrumbs with the sugar and cinnamon in a large dish (I like to use a shallow casserole dish).

Dip each sandwich into the egg mixture first, including the sides. Then coat with the spiced breadcrumbs all around.

Melt 1 teaspoon of butter in a large skillet over medium heat. Cook the French toast on both sides, until evenly browned, about 3–4 minutes per side. Serve with maple syrup and fresh blueberries.