Stuffed French Toast With Strawberries And Cream

• 6 ounces tub of Daiya strawberry cream cheese non dairy alternative (This is gluten, soy and dairy free.)
• 3 tablespoons strawberry preserves
• 1/4 teaspoon nutmeg
• 4 gluten free unsliced English Muffins
• 4 eggs
• 1 cup of your favorite vanilla flavored non dairy milk (chilled)
• 1 teaspoon vanilla extract
• strawberries and powdered sugar for garnishing

1. Grease a 9x13 glass baking dish and set aside.
2. In a small bowl beat together the preserves, cream cheese alternative and the nutmeg.
3. Slice the English Muffins in half vertically. With a spoon carefully scoop out a moon shaped piece of the bread to form a pocket for the cream cheese filling. Stuff a generous amount of filling into each pocket. Place the eight halves in the prepared baking dish.
4. In a separate bowl beat together the egg, non dairy milk and vanilla. Pour the egg mixture over the English Muffins, making sure to cover completely. Cover the dish with plastic wrap or foil and refrigerate overnight.
5. The next morning/day bake in the oven at 350 degrees for 35 minute.
6. Serve with strawberries, powdered sugar and maple syrup.

strawberry cream cheese, strawberry preserves, nutmeg, muffins, eggs, milk, vanilla, strawberries

Taken from food52.com/recipes/25531-stuffed-french-toast-with-strawberries-and-cream (may not work)