Strawberries & Cream French Toast

Cook down the chopped strawberries with sugar, then cool.

Mix together the softened cream cheese and cooled strawberry compote until smooth.

Fold in fresh, chopped strawberries for extra texture and fresh flavor.

Slice bakery bread into 2-inch thick slices using a serrated knife.

Slice a pocket into the bread without slicing through the sides or bottom. Gently open the pocket, careful not to tear it.

Add about 2 tablespoons of cream cheese into the bread pocket, working it the whole way into the sides and bottom.

Squeeze slightly to close, and remove any cream cheese that squeezes out.

Whisk together the eggs, milk, vanilla and cinnamon in a large, shallow bowl.

Dip each side of the stuffed French toast into the custard until fully soaked.

Fry all sides (even the edges) of the French toast in butter over medium heat until golden brown all over. Serve warm with preferred toppings.