Strawberry Stuffed French Toast

Who wouldn't want this for breakfast?? Strawberry goodness oozing out of fried bread that is crusted with almonds- sign me up! I made this for Sunday breakfast from leftover challah as a treat for my in-laws who came to visit and it was a huge hit. True, I had to wake up at the crack of dawn to make it but it was well worth it. I happened to have strawberries in the fridge but feel free to substitute blueberries, bananas or any other fruit you have lying around or a combination of a few. Make this for your next special occasion brunch and you will have lots of happy company. Enjoy!

1 loaf leftover Challah thickly sliced into 6-8 pieces

1/2 cup (4 oz) cream cheese (room temperature)

1 Tbl butter (room temperature) + more for frying

1 1/2 cups strawberries

3 Tbl sugar

5 eggs

1/2 cup whole milk

1 tsp cinnamon

1 tsp vanilla extract

1 tablespoon sugar

1/2 cup thinly sliced almonds

1 1/2 cups cornflake crumbs

Confectioner's Sugar (optional, for garnish)

Wash and cut the strawberries into pieces. Mix the cream cheese, butter and sugar together and mix in the strawberries. Whisk the eggs, milk, cinnamon, vanilla and sugar in a bowl and mix the sliced almonds and cornflake crumbs on a plate. Make a pocket in each slice of bread making sure not to cut all the way through. Stuff each pocket with about 1 Tbl or more of the cream cheese filling. Dunk each piece of stuffed challah into the egg mixture making sure each side gets well soaked then coat with the almond and cornflake mixture. Heat butter or oil in a frying pan and fry each piece until crisp.

Break me off a piece of that!