French Toast is one of those delicious breakfasts that can be served year round.  I do like to change up the style of French Toast throughout the year.  The recipe I am providing today is a wonderful recipe for the summer months. During the summer I like to feature seasonal fruits including strawberries, blackberries, blueberries, raspberries and peaches.

Cheese Cake Stuffed French Toast

• 1 8 oz package of cream cheese
• 1/2 cup of jam or preserves (strawberry, blackberry, blueberry, raspberry or peach)
• 2 loaves of soft Italian bread
• 6 eggs
• 1C Milk
• 1tsp vanilla extract
• 1tsp cinnamon
• 4 Tsp of butter
• Garnish with fresh fruit to match jam/preserves

Makes 8 servings

Preheat skillet to 350 degrees.  Slice Italian bread into 16 inch slices, set bread aside so it can begin to stale.   Soften cream cheese for 30 seconds in the microwave then add jam/preserves (we use Sidehill Farm made here in Brattleboro).  Blend cream cheese and jam/preserves with an electric hand mixer until well blended.  Place mixture in the refridgerator so it can firm up a little making it easier to work with.  In another bowl whisk eggs, milk, cinnamon and vanilla extract, refridgerate until ready to use.  Back to the sliced Italian bread, create a pocket to for stuffing, with a sharp knife cut each 1inch piece in half making a pocket, DO NOT CUT ALL THE WAY THROUGH.  Spoon cream cheese and Jam/preserve mixture into each pocket.    Remove egg mixture from refrigerator.  Butter preheated skillet, dip each piece of stuffed bread into egg mixture wetting both sides and place in skillet.  Cook each side until golden brown.  Serve two pieces topped with fresh fruit to match the jam/preserves you chose and top with your favorite Vermont Maple Syrup (we use Bob and Debbie Wright Vermont Maple Syrup).