Cinnamon Raisin Stuffed French Toast

In our home like many homes in the world breakfast is the most important meal to us. You can find me cooking up a storm on the weekends making a breakfast feast fit for a king! I don't make French Toast too often only because it's my husbands least favorite breakfast dish. I never make stuffed french toast and only order it when we are out at restaurants.  So this was a major treat for us -- well me. I used my OXO Good Grips Egg Beater to not only whip of the cream cheese filling but also the egg mixture. Don't be scared to make such a luxurious breakfast treat! The key is to not over soak the cinnamon raisin bread, and to over stuff your french toast... which is ok, since that is what I did since I LOVE the filling so much! 

Adapted From: Publix
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 4


Ingredients:
8 slices of Cinnamon Raisin Bread
1/4 cup plain Greek Yogurt
1 tbsp Honey
1 tbsp powdered sugar + more for dusting
1/4 cup whipped cream cheese
1-1/2 cups whole milk
3 large eggs
1/8 tsp ground nutmeg
1/8 tsp vanilla extract
2 tbsp butter
2 tbsp canola oil
*Maple syrup if desired


Directions: 
1. In a bowl combine yogurt, honey, cream cheese, and powdered sugar. Whisk until well combined and fluffy. 


2. Whisk together milk, eggs, nutmeg, and vanilla; pour into large shallow dish.


3. Preheat large sauté pan on medium 2–3 minutes, then place butter and oil in pan. Quickly place 4 bread slices in egg mixture; turning quickly so that the bread is moist. Then carefully place bread in pan; cook 2–3 minutes on first side or until golden.


4. Flip bread over, and spoon 2 tablespoons cream cheese mixture over two (of the four) slices of cooked bread; cook 1–2 minutes or until golden. Assemble with one slice of each; remove from pan and cover to keep warm (or serve immediately). Repeat with remaining bread. Dust powder sugar on before serving. Serve with maple syrup if desired.