Stuffed French Toast
8- 10 slices Brioche bread
4 eggs
1 c vanilla coffee creamer
Whisk eggs and creamer. Let the bread soak 30 seconds on each side. Heat skillet, add 2 T butter and cook until golden brown, flip and cook another side until golden. Set aside.
Topping:
8 ounces cream cheese
1/4 c vanilla creamer
1/4 c Student~Made fruit spread
Cream cheese until smooth. Add vanilla creamer and Student~Made fruit spread. Place on a piece of French toast on a plate, a small scoop of cream cheese mixture then place another slice of French toast on top of the cream cheese mixture. Spoon additional Student~Made blueberry lemon fruit spread on top.
Garnish with fresh fruit. Dust with powdered sugar, serve.
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