Blueberry Cheesecake Stuffed French Toast

• 8 slices Whole Wheat Bread
• 1/4 cups Cream Cheese, Or Greek Yogurt
• 1/4 cups Blueberry Preserves
• 2 Large Eggs
• 1/4 cups Milk
• 4 Tablespoons Bread Crumbs (I Used Whole Wheat)
• 1 Tablespoon Sugar
• 1 teaspoon Cinnamon
• 4 teaspoons Butter
• Maple Syrup And Fresh Blueberries, To Serve

1. Spread each slice of bread with 1/2 tablespoon cream cheese or Greek yogurt. Spread 4 of these prepared slices with 1 tablespoon blueberry preserves each. Sandwich each blueberry-topped slice together with a plain cream cheese topped slice, sides with filling facing each other. Push down the edges to seal in the filling.
2. Whisk eggs with milk in a shallow dish. A soup plate works great for this. Mix the breadcrumbs with the sugar and cinnamon in a large dish (I like to use a shallow casserole dish).
3. Dip each sandwich into the egg mixture first, including the sides. Then coat with the spiced breadcrumbs all around.
4. Melt 1 teaspoon of butter in a large skillet over medium heat. Cook the French toast on both sides, until evenly browned, about 3-4 minutes per side. Serve with maple syrup and fresh blueberries.

whole wheat bread, ubc, ubc, eggs, ubc, bread crumbs, sugar, cinnamon, butter, maple syrup

Taken from tastykitchen.com/recipes/breakfastbrunch/blueberry-cheesecake-stuffed-french-toast-2/ (may not work)