Stuffed French Toast

On Saturday, my friends from the cooking board came over for a brunch get-together (more about that later). My contribution was a delicious Stuffed French Toast, courtesy of Ellie Krieger.

For the most part, I kept the recipe in tact except for two minor changes: I left the crusts on, and I used cream cheese where she used ricotta. Cream cheese just seemed to be a better choice for me!

I really thought this recipe was not only easy, but also delicious. I can definitely see making this on a regular basis!


Ingredients

• 3 eggs
• 1 1/4 cups nonfat milk
• 1/2 teaspoon vanilla extract
• 1/4 cup cream cheese
• 8 slices of whole-wheat sandwich bread
  
• 1 (8-ounce) container strawberries, hulled and sliced
• 4 teaspoons bittersweet chocolate chips
• Cooking spray
• 2 teaspoons confectioners' sugar

In a large bowl, whisk together the eggs, milk and vanilla. Set aside.

Place 1 tablespoon of cream cheese in the center of 4 of the pieces of bread and spread around slightly. Top with about 6 slices of strawberries and a teaspoon of chocolate chips. Cover each with another piece of bread to make a "sandwich".

Spray a large nonstick skillet or griddle with cooking spray and preheat. Carefully dip each of the "sandwiches" into the egg mixture until completely moistened. Then place on the skillet and cook over a medium heat for 3 to 4 minutes per side, until the outside is golden brown and the center is warm and chocolate is melted.

Transfer to serving places. Top with remaining strawberries and sprinkle with confectioners' sugar.