Stuffed French Toast

{The Macey's cooking class did one on bringing breakfast back... We were unable to attend, but we did profit in the fruits of their labors. Through a series of very fortunate events, Mom and I ended up the proud owners of a Krustbuster! ... ok so maybe I'm more proud of it, but my husband is a full supporter of this little contraption after using it. We recently did a breakfast with my brothers-in-law and their wives. We made stuffed french toast that was so good I just have to share it globally (or at least to those of you who actually follow this blog)!}


{so we had a loaf and a half of bread, and 6 people to feed on a fast Sunday... we were a little worried about how far the mixture would go, so we doubled it... unless you are going to feed an army, don't double it. It really was way too much! And the bread didn't go as far as I originally planned... so double the bread, not the mixture for inside...}


{ingredients: Cream Mix}

2 (8 oz) soft cream cheese, softened

3/4 cups sugar

2 Tbsp vanilla

1 egg

1/8 tsp salt

{French toast mixture}

eggs

milk

cinnamon {optional but very tasty!}

{toppings}

strawberries & sauce & cool whip {we just had strawberries and it was plenty for us. The mixture is very sweet so the strawberries provide a contrasting tart flavor that compliments the inside so well.}

or you could go with the maple syrup & powdered sugar option {really, the sky is the limit with these things!}

{directions}

1. Mix "Cream Mix" ingredients together.

2. Drop large Tbsp of filling in center of choice of bread.

3. Place a top piece of bread and center in Krustbuster (or sandwich press maker).

4. Push down until crust can be gently pulled away.

5. Dip in French toast egg mixture with cinnamon. Slow cook both sides on grill enough to cook inside filings.

6. Add toppings and enjoy.

{Makes 8-12 pocket French toasts using 16-24 pieces of bread}