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.