Stuffed French Toast (America's Test Kitchen)

• 6 ounces cream cheese, at room temperature
• 3 tablespoons sugar
• 14 teaspoon ground cinnamon
• 8 slices high-quality sandwich bread
• 1 large egg
• 1 cup cold water
• 12 cup unbleached all-purpose flour
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter
• maple syrup, for serving

1. Combine the cream cheese, sugar, and cinnamon in a medium bowl.
2. Spread the mixture on 4 bread slices.
3. Top with the remaining bread slices, pressing down gently to form 4 sandwiches.
4. Combine the egg, water, flour, and vanilla in a shallow pie plate.
5. Melt 2 T of the butter in a large nonstick skillet over medium heat.
6. Dip both sides of 2 of the sandwiches in the batter and place in the skillet.
7. Cook until deep golden brown on both sides, about 3 minutes per side.
8. Repeat this process with the remaining butter and sandwiches.
9. Cut the french toast into triangles and serve immediately with maple syrup, if desired.

cream cheese, sugar, ground cinnamon, sandwich bread, egg, cold water, flour, vanilla, unsalted butter, maple syrup

Taken from www.food.com/recipe/stuffed-french-toast-americas-test-kitchen-512427 (may not work)