Restaurant-Level Stuffed French Toast

Make the Cream Cheese Filling: Cream together the cream cheese filling ingredients in a medium bowl with an electric mixer. Set aside.

Make the Whipped Cream and Slice your Berries: In a clean, dry bowl, add the whipped cream ingredients. Mix with electric mixer on high speed until stiff peaks form when you lift the mixer (not while it's running) straight out of the bowl. Cover and pop in the fridge while you make the french toast. Slice your strawberries, too.

Make the French Toast: Whisk all the french toast batter ingredients together in a medium mixing bowl. Spread half the slices of bread with the cream cheese filling. Use the other half of the bread slices to make sandwiches with the cream cheese slices. Turn your electric griddle to 275℉ or heat a nonstick pan over medium heat. Give it a very light spray with nonstick spray (this makes cleanup an absolute BREEZE). Dunk one french toast sandwich in the batter at a time, making sure to get both sides coated. Place on the heated surface (I do about 4-5 at a time) and cook until golden brown. Flip, and repeat until all the sandwiches are cooked.

Serve + Store: Slice french toast pieces into triangle slices, and top with the fresh whipped cream, sliced strawberries, and maple syrup. Store leftovers in containers in the fridge for a few days and gently reheat french toast as needed.

Cleaning Tip: Add a dot of dish soap to a damp paper towel and sort of scrunch the paper towel to rub it in. Wipe the cooled cooktop with this, and then repeat with a clean damp paper towel with no soap. Check in the warming drawers too, to make sure you don't leave any crumbs of food in them.