Cream Cheese and Strawberry-Stuffed French Toast

From "The Deen Family Cookbook" by Paula Deen

2 eggs
1/2 cup milk
1/2 tsp granulated sugar
4 ounces cream cheese (half of an 8-ounce package)
12 slices white bread
1 cup sliced fresh strawberries
Butter, for serving
Maple syrup or confectioners' sugar, for serving

In a small bowl, whisk together the eggs, milk and granulated sugar.

Spread the cream cheese on 6 slices of the bread. Divide the strawberries among the 6 bread slices. Top with the remaining 6 slices and press around the edges to seal.

Melt butter on a griddle over medium-low heat. Dip the sandwiches in the egg mixture for a few seconds on each side. Cook the sandwiches until golden brown, 2 to 3 minutes per side. Serve with maple syrup or confectioners' sugar.

Serves 4 to 6