Strawberry stuffed French toast with crispy pecan crust

This has been the best week! My Best friend Janet flew in from LA to spend the week with us and we have packed so much into the last few days that I have been slacking on my B&B dutys. This creamy sweet fench toast is sure to score a positive review in my guest book!

I have also made this with bananas in place of the strawberries so use whatever fruit you have on hand.

Ingridents 

1 loaf crusty sourdough or French bread

1/2 cup whipped cream cheese

1/2 cup strawberries

1/2 teaspoon vanilla 

4 eggs

1/4 cup milk

1 teaspoon vanilla 

1/2 teaspoon cinnamon

1 cup pecans or almonds, chopped

First things first. Preheat oven to 350. Mix up all your fillings and have the dipping bowls ready.  In one bowl mix together cream cheese, strawberries and vanilla. In a second bowl whisk together eggs, milk, cinnamon and vanilla. In a third bowl place your chopped nuts. 

Slice your bread into inch wide thick pieces. Then take a sharp knife and in the underside of your bread make a two inch slit.

Carefully take the knife and run it inside the middle of the bread to make a pocket.

Now with a spoon gently put in about 2 Tablespoons of cream cheese filling in the pocket. Make sure it's not overflowing.

Now do the rest!

Move them over to your dipping bowls. First put your filled toast into the egg mixture. Shake off any extra and then lightly press into the nuts.

Now place them on a lightly greased baking sheet. Bake in a 375 degree oven for 20 minutes. 

Here is a finished picture. Post baking they will be golden and caramelized on the bottoms. The filling will be almost bursting out.

Top with a mound of butter and real maple syrup! 

Hope your next house guest enjoys them as much as mine did! 

Happy Cooking!