Strawberry Almond Stuffed French Toast

Using an electric mixer, beat the cream cheese, sour cream, confectioner’s sugar and almond extract until light and creamy. Cool in the refrigerator.

Sprinkle the sliced strawberries with sugar and gently stir to evenly coat.

Beat the eggs, milk and vanilla extract.

Make a deep cut in the center of each slice of bread to form a pocket.

Remove the cream filling from the refrigerator. Spoon a heaping tablespoon inside the formed pocket of each slice of bread. Then spoon in the strawberries.

Gently compress the openings closed.

Soak in the egg mixture and cook on a nonstick skillet or pan coated with cooking spray. Cook each side until golden brown.