crunchy coated stuffed french toast
Rinse strawberries and drain. Hull and dice half of the berries. Place in a small bowl and sprinkle with sugar. Reserve remaining berries. Remove ends from loaf and cut bread into six, 2-inch wide slices. Cut a pocket through the bottom crust of each slice of bread about 3/4 of the way through. Combine cream cheese and jam. Fold in diced strawberries. Carefully spoon equal amounts of strawberry mixture into each bread pocket. Preheat oven to 275°F. Beat eggs, milk and vanilla together in a shallow dish. Place crushed cereal in another shallow dish. Melt 2 Tbsp butter in a large skillet over medium-low heat. Dip half the stuffed bread slices into the egg mixture, soaking about 20 seconds on each side, then coat both sides with cereal. Cook about 3 minutes on each side until golden brown. Keep warm on baking sheet in oven. Repeat with remaining slices. Serve warm with reserved strawberries and maple syrup or sprinkle with confectioners sugar.
Makes 6 servings.