Cheese Stuffed French Toast

Matt & I are big breakfast people, especially on the weekend. The only problem is we get stuck in a rut. Every weekend, french toast, eggs, waffles or pancakes! I can across this swankier french toast recipe & it is as delicious as it sounds. The added strawberries are perfect for spring.

12 diagonally cut slices French bread

1/4 cup powdered sugar

1 (8-ounce) tub reduced-fat cream cheese

2 1/2 cups 1% low-fat milk

1/3 cup Splenda

1/2 teaspoon vanilla extract

4 large egg whites

2 large eggs

Cooking spray

Cut a horizontal slit through bottom crust of each slice of bread to form a pocket. Combine powdered sugar and cream cheese; stir well. Spread mixture evenly into pockets of bread. Place 6 bread slices in each of two large, shallow baking dishes; set aside.
Combine milk, sugar, vanilla extract, egg whites, and eggs in a bowl; beat well with a wire whisk. Pour milk mixture evenly over bread slices. Cover and chill 1 hour or until liquid is absorbed.
Coat a large nonstick skillet with cooking spray, and place over medium heat until hot. Arrange half of bread slices in skillet, and cook 3 minutes. Turn bread over, and cook 3 minutes or until browned; remove from skillet. Repeat procedure with the remaining bread slices.

Serve with Strawberries.

4 cups sliced strawberries

1/3 cup Splenda

3 tablespoons fresh lemon juice

Combine all chill for 1 hour.