1cupPowdered Sugarplus more for dusting (optional)
2Eggsroom temperature
1 ½cupsMilk
2teaspoonsVanilla Extractdivided
½teaspoonCinnamon
1TablespoonMaple Syrup
Instructions
Warm your electric skillet to 375 degrees F (or 191 degrees C). Add a small amount of non-stick baking spray to the skillet and allow the skillet to warm.
In a medium bowl, add the cream cheese, powdered sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, beat until the ingredients are fully incorporated and are nice and creamy. Set aside.
In a shallow bowl like a pie pan, add the eggs, milk, rest of the vanilla extract, cinnamon, and maple syrup. Using a fork or a small whisk, stir to combine. Then set-aside.
Spoon the cream cheese mixture into a piping bag, and pipe about a tablespoon of cream cheese mixture to 1 side of the bread. Then add a small dollop (about 1 tsp) of strawberry jam on top. You’ll want to add enough cream cheese mixture so there’s a small amount of oozing when cutting into it. Repeat this process so 8 pieces of bread have cream cheese mixture and strawberry jam on 1 side.
On the other piece of bread, add a small amount in a circle so there’s room for the jam to stay on top and not peek through the top.
Sandwich the bread together.
Place 1 assembled piece of bread in the egg-milk mixture, allowing the custard to soak up into the bread. Flip the bread over so the egg-milk mixture is fully coating the bread. Place it directly onto the heated skillet. Repeat this process for all 8 pieces of assembled sourdough bread.
Allow the French toast to cook for about 5 minutes, then flip it over and cook for 4 more minutes. **You want the French toast to become browned on each side.
Serve immediately.
Optional toppings - sprinkle with a dusting of powdered sugar and mixed berries. Drizzle maple syrup on top.
Notes
I used 2% milk in this recipe; any milk on hand will work. You can even use half and half.If you want a crunchier texture to the French toast, you’ll want to toast the bread first before adding the cream cheese mixture to the middle and dipping it into the custard mixture.I pipped on the cream cheese mixture to give the French toast a gooier look, but this isn’t necessary; you can spread the cream cheese mixture using a butter knife or a spoon. Being stingy with the cream cheese mixture will affect the flavor of the stuffed French toast.