Stuffed French Toast

This is an 'informal' recipe (a term I use to describe things I just throw together). I've tossed it together on four or five occasions and it is a great hit at the breakfast table everytime. French toast is an easy yet tasty breakfast. It's also great for using up bread that's on the verge of becoming just a little too old. There are many variations of French toast but the key ingredients are always eggs and bread, obviously. This recipe makes 5 or 6 slices.

Stuffed French Toast

1 loaf of unsliced bread (egg bread works very well)
3 eggs
1 cup milk
1/2 tsp vanilla
butter

For the filling:

4 oz cream cheese, softened
1 tablespoon granulated sugar
1/2 tsp vanilla
1/4 cup dried cranberries
1/4 cup blueberries
1/4 tsp lemon zest

Preheat oven to 350 degrees

Slice the bread into 1 1/2 inch thick slices.

For the custard - mix the eggs, milk, and vanilla. Beat until combined.

For the filling - mix all of the filling ingredients until combined.

Using the tip of a sharp knife, cut a 1-1/2-inch wide pocket in the side of each bread slice. Fill the pockets with the blueberry mixture, dividing evenly.

Heat a skillet until hot. Grease the skillet with butter.

Dip the slices of french toast in the egg mixture. Carefully place the slices in the hot skillet (it is likely that you will need to do this in two or three batches). When the bottom is browned, flip. If the french toast browns too quickly or appears to be burning you may need to decrease the heat.

When both sides are browned remove to an oven proof baking dish.

When all of the french toast is fried and in the oven proof baking dish, place the dish in the oven for 15 minutes.

Remove and serve with maple syrup.

I will often slice the stuffed french toast on the diagonal to make for a more attractive presentation.