Rainbow Stuffed French Toast

Heat skillet or electric griddle to 325 to 350 degrees (F).

Cut French bread into 2-3 inch wide slices. Then, with a paring knife, go back and cut halfway into each slice, in the center, creating a ‘pocket’ that your cream cheese mixture can be stuffed into.

Cut up your fruit of choice. If using all six varieties, this takes less than 10 minutes.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. Combine well.

In a separate bowl, break 2 eggs; add cinnamon, milk, and vanilla combine well.

Now, take cream cheese mixture and stuff a small amount of it into the ‘pockets’ of your French bread slices. Place on a baking sheet.

When done stuffing each piece of bread, completely coat each piece in egg mixture. Make sure all sides are covered. Do all pieces before starting to fry.

Put 2 Tablespoons (you can use less!) of butter into a hot skillet and melt completely. Add all of the bread to the skillet and cook roughly about 3-6 minutes on each side, until it reaches a nice golden brown. You want to make sure the cream cheese mixture heats through.

When done cooking, add fruit of choice to cream cheese pocket, serve immediately with butter and syrup and extra fruit. (These are so flavorful, I didn’t even use syrup!)