Stuffed French Toast

I found this AMAZING recipe on The Pioneer Woman's cooking blog. We tried it out on our anniversary about a month ago and it was the best french toast I have ever had (and I usually don't like french toast). You really have to try it!

• 1 loaf French Bread (I used Wheat)
  
• 3 Tablespoons Any Flavor Fruit Spread (I used fresh strawberries mashed up with a little sugar)
• ½ package Cream Cheese (4 Oz), At Room Temperature
• 2 whole Eggs
• 1 Tablespoon Cinnamon
• ½ cups Skim Milk
• 2 Tablespoons Butter

Heat skillet or electric griddle to 325 to 350 degrees.

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 fruit mixture can be stuffed into.

In a bowl, place the room temperature cream cheese and three tablespoons of fruit spread of your choice. (I used all organic blueberry spread in the picture.) Combine well.

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

Now, take fruit mixture and stuff 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 tbsp (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, serve immediately with butter and syrup.