Crunchy Stuffed French Toast

Instructions for Crunchy French Toast

Heat oven to 400 degrees

Place Cap’n Crunch cereal into a plastic bag and crush, set aside

Combine eggs, milk, and maple syrup together in a shallow dish, set aside

Slice brioche bread 1” thick (for 4 servings, you will need 8 slices)

Spread filling mixture on one side of each slice of bread

Layer strawberries onto half of the slices, making sure you leave an empty space at the edge of the slices [no strawberries to the edge]

Place a slice without strawberries on the top of a slice with strawberries and press firmly, making a sandwich. Continue until all of the slices are complete

One at a time, place each bread "sandwich" into the egg mixture, flipping it over after 2-3 seconds as it soaks up the egg mixture.

Remove the "sandwich" from the egg mixture and place it into the cereal.

Press firmly on the top then flip the "sandwich" over and press firmly again coating it with the cereal.

Place the "sandwich" onto a baking sheet lined with parchment paper.

Continue to dip each "sandwich" into the egg mixture then into the cereal.

Place into the oven and bake for 10 minutes or until the top is golden brown.

Serve with the warm berry coulis

Instructions for Cream Cheese Filling

Cream cheese should be softened at room temperature for easier whipping. You can place the unwrapped cream cheese on a plate and put it in the microwave for 30 seconds to soften.

Place the soften cream cheese in a bowl

Add the remaining ingredients and whip until smooth.

Instructions for Berry Coulis

Slice strawberries and cherries into small pieces

In a medium sauce pan, combine all ingredients

Bring to a boil

Reduce heat and simmer for 12 - 15 minutes until thickened

Stir occasionally, breaking up any large pieces of fruit with a wooden spoon