I’M Stuffed French Toast

• 2 medium ripe bananas, sliced
• 2 tablespoons brown sugar
• 1 teaspoon banana or vanilla extract
• 1 package (8 ounces) reduced-fat cream cheese
• 8 slices oat bread (1/2 inch thick)
• 2 large eggs
• 2/3 cup evaporated milk
• 1-1/4 teaspoons ground cinnamon
• 1-1/4 teaspoons vanilla extract
• 1 tablespoon butter
• 1 cup sliced fresh strawberries or frozen unsweetened sliced strawberries, thawed
• 1/2 cup fresh blueberries or frozen unsweetened blueberries
• 1 tablespoon sugar
• Confectioners' sugar

1. In a large skillet coated with cooking spray, saute bananas with brown sugar. Stir in banana extract. In a small bowl, beat cream cheese until smooth. Add banana mixture; beat well. Spread on four slices of bread; top with remaining bread.
2. In a shallow bowl, whisk the eggs, milk, cinnamon and vanilla. Dip both sides of sandwiches in egg mixture.
3. In a large skillet, toast sandwiches in butter for 2-3 minutes on each side or until golden brown.
4. Meanwhile, in a small saucepan, combine the strawberries, blueberries and sugar; heat through. Serve with French toast; sprinkle with confectioners' sugar.

bananas, brown sugar, banana, cream cheese, bread, eggs, milk, ground cinnamon, vanilla, butter, fresh strawberries, fresh blueberries, sugar, confectioners

Taken from www.tasteofhome.com/recipes/i-m-stuffed-french-toast/ (may not work)