Stuffed French Toast

I was watching the news a couple years back and they had a cooking segment where they made stuffed french toast.  Stuffed french toast is one of my husbands favorite breakfasts and it sure sounded yummy so I gave it a try.  Boy it was good.  SO good. Over the past couple years I’ve made it a few times and have learned a few trick to making good stuffed french toast.  I made it this morning and I think it was the best we’ve had yet!  Rich, yes.  Sweet, yes.  Delicious, yes!

Stuffed French Toast

Ingredients:
8 oz. cream cheese, softened
1 cup powdered sugar
8 oz. cool whip
cinnamon swirl bread or cinnamon raisin bread
5 eggs
1/4 cup milk
1 teaspoon vanilla

Directions:
Beat together softened cream cheese and powdered sugar until smooth.  Fold in cool whip until well combined and smooth.  Place in fridge for about 20 minutes or until well chilled.

Mix eggs, milk, and vanilla in a shallow dish.

Heat skillet over medium high heat (I usually heat it over pretty high heat).  On one slice of bread scoop a heaping spoonful of cream cheese mixture.  Press another piece of bread to make a sandwich and push around the edges to seal.

Dip sandwich in egg mixture letting both sides get saturated.  Place in hot, greased pan.  After a few minutes flip to allow other side to brown for a couple minutes.

Serve with syrup on top.  So good!

Notes:
--This recipe makes a lot of filling.  Probably enough to serve about 8 people.  I always halve it for our family.  Though leftovers would make a delicious fruit dip.
--I never measure the ingredients for the egg mixture so I did my best to come up with measurements.
--Chilling the cream cheese mixture allows for it to be cold and more set up.  If you don’t do this step the stuffing will melt as you try to cook the french toast and the pieces will try to slide apart and cheese will ooze out.
--Make sure your pan is hot before adding the french toast.  If it’s not hot, the inside will get runny before the outside cooks all the way.
--I was thinking that strawberries would be delicious with this!  We had it with bacon this morning that that was pretty wonderful. 

-Paula