Blueberry Cheesecake Stuffed French Toast

• FOR THE FILLING:
• 1 block (8 Oz. Size) Dutch Farms Cream Cheese, Softened
• 1/2 cups Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1/4 cups Blueberry Preserves
• FOR THE FRENCH TOAST:
• 4 Eggs
• 1 cup Milk (any Kind)
• 1/2 teaspoons Cinnamon
• 1/4 teaspoons Nutmeg
• Pinch Of Salt
• 1 Tablespoon Vanilla Extract
• 3 Tablespoons Unsalted Butter
• 8 slices Thick Bread, Such As Texas Toast

1. For the filling, in a medium bowl, beat cream cheese and powdered sugar with a hand mixer or stand mixer with fitted paddle attachment until light and fluffy. Stir in vanilla extract and blueberry preserves. Set aside.
2. In another medium bowl, whisk eggs, milk, cinnamon, nutmeg, salt and vanilla. Set aside.
3. In a large griddle or skillet, heat butter until melted. Take one slice of bread and dip into egg mixture, making sure to coat the entire slice. Remove bread from bowl and place onto buttered griddle. Cook bread for 3-4 minutes per side, or until bread is golden and crisp. Remove to another plate. Repeat with remaining slices of bread.
4. Once French toast is cooked, spread 2 tablespoons of cream cheese mixture onto half of the slices French toast. Take remaining slices of bread and lay on top of cream cheese French toast. Cut diagonally and serve with syrup and blueberries, if desired.

filling, dutch, powdered sugar, vanilla, ubc, eggs, milk, cinnamon, ubc, salt, vanilla, butter, bread

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