Serves: 5
Total Calories: 488
Cut each bread slice in half crosswise. With a sharp knife, cut a horizontal slit in each half slice to make a pocket. In a medium bowl, combine cream cheese and preserves. Spread 1/16 of the mixture inside each bread pocket. Pinch edges of bread together to hold filling. In a shallow bowl, whisk together milk, eggs, sugar, vanilla, and cinnamon. Dip filled bread slices in egg mixture to coat. Cook about 6 minutes or until golden brown, turning once. Top with strawberries and sprinkle with powdered sugar.
This Stuffed French Toast with Strawberries recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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