Cheesecake Stuffed French Toast

Defrost a bag of frozen non-sweetened strawberries (or your favorite fruit) and pour them into a bowl. Or chop and puree your favorite fresh fruit. This will be used as a topping for your Cheesecake French Toast. Set the fruit to the side.

In a medium bowl, hand whip the softened cream cheese with 3 tablespoons of confectioner’s sugar, 1/4 teaspoon vanilla and 1/4 teaspoon of cinnamon until creamy. Set to the side.

In a glass or metal pie tin, whip together 5 eggs, 1/4 cup of milk, 1 tablespoon of vanilla and 1 teaspoon cinnamon.

Pour vegetable oil into a large skillet (generously cover the bottom) and turn burner to medium. While the oil is heating, spread approximately 2 tablespoons of cream cheese mixture onto 4 slices of bread. Lay it on thick! Place your remaining 4 slices of bread on top of that, so that you’ve made a sandwich. Cut each of these sandwiches diagonally so that you have 8 triangles.

One at a time, dip one side of the “sandwich” into your egg mixture, flip it over to coat the other side and carefully place it in your hot oil. Repeat for each triangle. You should be able to fit 3-4 triangles into your skillet at a time. Fry until golden brown, then flip and fry up the other side until equally golden brown. Remove the sandwiches from the skillet and place on paper towels to drain any excess oil. Repeat until you’ve fried all of your triangles.

Lightly sprinkle the top of the sandwiches with confectioner’s sugar and serve with strawberries (or the fruit of your choice) on top. Garnish with whipped cream, whipped butter or syrup and serve!