STUFFED FRENCH TOAST

STUFFED FRENCH TOAST
1 loaf pepperidge farm cinnamon-swirl bread (14 slices)
3 eggs
1 tablespoon sugar
1 teaspoon vanilla
powdered sugar (a little for dusting top of fried sandwiches)
1 (16 ounce) carton frozen sliced strawberries in syrup, thawed (for topping)
1 (8 ounce) cartonfrozen Cool Whip, thawed (for topping)
CREAM CHEESE FILLING
4 ounces softened cream cheese
3 tablespoons butter, softened
3⁄4 cup powdered sugar (or more)
1⁄2 teaspoon vanilla

DIRECTIONS
Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside.
Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich".
In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side.
We use the large electric griddle for this.
Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.
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