Stuffed French Toast

In a small bowl, use a hand mixer or stand mixer to beat the cream cheese, confectioners' sugar and vanilla until smooth and lump-free.

Spread the cream cheese filling over six slices of bread, leaving a 1/2-inch border on the edges so the filling doesn’t ooze out when cooked. Top each slice with a remaining bread slice.

In a shallow bowl, whisk together the milk, eggs, sugar, cinnamon and salt until combined. Editor’s Tip: I like to break out my immersion blender for this part. It helps break up the stringy egg bits and creates a smooth, silky custard.

In a large skillet, heat 2 tablespoons butter over medium heat. Dip both sides of the sandwiches in the custard mixture, allowing each side to soak. Editor’s Tip: Soak each sandwich in the custard for about five seconds on each side. Any longer and the sandwich will be a soppy mess.

Place three custard-soaked sandwiches in the skillet. Toast until golden brown, four to five minutes on each side. Repeat with the remaining butter and sandwiches.

Serve your cream cheese-stuffed French toast with your favorite toppings, like butter, maple syrup, fresh strawberries and fluffy dollops of whipped cream.