Stuffed Strawberry French Toast

• 8 ounces cream cheese 1 package, softened
• 1/4 cup sour cream
• 3/4 cup powdered sugar plus more for topping
• 1 teaspoon vanilla extract
• 1 cup strawberries sliced
• 1/4 cup granulated sugar
• 1 loaf french bread cut into 1 inch slices
• 3 large eggs
• 1 1/2 cups milk
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon

1. For the strawberry cream cheese filling, using a stand mixer (or a hand mixer + large bowl), add softened cream cheese, sour cream, powdered sugar, and vanilla. Beat on low until cream cheese has broken down, then mix on medium high until incorporated, about 2 minutes. Use a spatula to scrap around the sides and bottom, then beat again on medium for 30 seconds. Set filling aside.
2. For the strawberries, slice them as thin as you are able. If using frozen strawberries, use a paper towel to absorb any extra juice; wet strawberries will cause the french toast pieces slip and be hard to flip while cooking. When strawberries are sliced and ready, place them in a small bowl with 1/4 cup sugar. Gently toss strawberries until they are all coated in sugar.
3. For the vanilla cinnamon French toast, in a small bowl with a flat bottom, whisk together milk, eggs, vanilla, and cinnamon. Make sure cinnamon has fully mixed with the wet ingredients and is not just floating on top, still dry.
4. To assemble, spread a layer of cream cheese filling on one side of sliced french bread. Filling should be spread thin but still thick enough to thoroughly cover bread.
5. Arrange strawberries in an even layer on top of the cream cheese spread, you can TRY keeping a gap around the sides of the bread.
6. Spread another thin layer of cream cheese on a new slice of french bread, then gently press it to the other slice with the strawberries (like a sandwich).
7. Spray a skillet with cooking spray and warm over medium heat.
8. Dip the french toast into the egg and milk mixture, coating both the top and the bottom.
9. Drop the french toast in the skillet and cook each side until golden brown, about 2-4 minutes per side. To make flipping easier, use a thin spatula to scoop under the french toast and gently press your finger on top to secure it while the toast is flipped. You can save time by cooking 2-3 sandwiches at once.
10. Serve immediately with powdered sugar and syrup.

cream cheese, sour cream, powdered sugar, vanilla, strawberries, granulated sugar, bread, eggs, milk, vanilla, ground cinnamon

Taken from www.yummly.com/recipe/Stuffed-Strawberry-French-Toast-1731189 (may not work)