Strawberry Stuffed French Toast

For the filling: In a medium bowl, combine the 2 tablespoons of butter and the cream cheese until combined. Add the strawberry preserves and mix until incorporated. Fold the diced strawberries into the cream cheese mixture.

Cut bread into thick slices. Make an incision on the top crust side of the 4 pieces of bread, cutting down from the top of the bread about 3/4 of the way through. You’re creating a pocket to stuff the cream cheese mixture into. Gently spoon 1/4 of the cream cheese mixture into each of the 4 slices of bread and gently close the pocket. Refrigerate the stuffed slices while you prepare the batter and breading.

For the egg batter: Add the eggs, cinnamon, nutmeg, sugar, vanilla, and milk to a medium-sized shallow bowl and mix well. Set aside.

For the breading: Add the crushed Corn Flakes and almonds to a sheet pan. Dip the bread slices in the egg batter making sure to let each side soak for about 20 seconds. Next, dip them into the cereal mixture.

Put a large skillet on medium-high heat and add a couple of tablespoons of butter. When the butter has melted add the stuffed bread slices and brown on each side for 2-3 minutes.

Remove from skillet and serve immediately. Top with a sprinkle of powdered sugar, fresh sliced strawberries, and syrup if desired. The French toast is pretty sweet on it’s own so the toppings are more for visual appeal. Or if you are like me you just like extra sweetness.