Strawberry Cheesecake Stuffed French Toast

If you’ve ever sampled a taste (or 27) of my crowd favorite Strawberry Cheesecake Chimichangas, then allow me to introduce you to your new breakfast best friend: Strawberry Cheesecake Stuffed French Toast.

INGREDIENTS

• 8 (1-inch thick) slices bread (See Kelly’s Note)
• 4 ounces cream cheese, at room temp
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons fresh lemon juice
• 1 teaspoon grated lemon zest
• 1 1/2 cups diced strawberries, divided
• 3/4 cup heavy cream
• 4 large eggs
• 1 teaspoon cinnamon
• 1 Tablespoon sugar
• Unsalted butter, for cooking
• Maple syrup, for serving

INSTRUCTIONS

1. Cut a wide pocket into each slice of bread without cutting all the way through the bread.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese, vanilla extract, lemon juice, lemon zest and 1/2 cup diced strawberries until well combined, about 2 minutes.
3. Slather a portion of the cream cheese mixture inside each bread pocket and press each bread pocket closed.

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