French Toast Stuffed with Pineapple & Sweet Cream

Take cream cheese and mash it with a fork. Add 1/4 teaspoon vanilla extract and powdered sugar. Mix together.

Drain and add crushed pineapple. Carefully mix together so that the pineapple does not release too much juice.

Take two slices of bread. Spread half of the cheese filling onto one slice of bread. When applying the filling, leave a margin of 1/4″ from the edge of the bread. This is so that the filling will not ooze out of the sides during cooking.
Place the second slice of bread on top, making a sandwich. Repeat the process with remaining bread slices.

In a pie dish or tin, add eggs, cinnamon and remaining 1/8 teaspoon vanilla. Whisk together until well incorporated and slightly frothy.

Place one of the sandwiches into the egg mixture. Allow it to set for 40-60 seconds. Flip the sandwich over and allow it to set for an additional 40-60 seconds. Then repeat the process with the second sandwich.

Heat a large skillet or griddle to medium-high heat. Melt a couple of pats of butter and spread it over the area where the French toast will cook.

Place one or both sandwiches in the skillet and allow it to cook for 3-5 minutes. Check the doneness of the French toast at 3 minutes by lifting it with a spatula to check the center. When golden brown, flip the sandwich over and allow the other side to cook for 3-5 minutes until golden brown.

Plate with a couple pats of butter, a dusting of powdered sugar and syrup of choice. Enjoy!