Over the Top Stuffed French Toast with Strawberry-Rhubarb Buttermilk Syrup

This french toast is over the top! If you need a breakfast that is just going to brighten your day and tickle your toes you have found it! I LOVE this french toast!!! The syrup is D-E-L-I-S-H as is the cream cheese filling . . . second best part is that it is super fast and easy to make! YUM-O!!! At girls camp our amazing cook made buttermilk syrup and added a container of strawberry yogurt to it =wonderful stuff so thanks for the ideas Colleen!Over the Top Stuffed French Toast with Strawberry-Rhubarb Buttermilk SyrupRecipe by: Emily

1 loaf White Bread or Brioche
5 Eggs
1 cup Milk
1/3 cup Sugar
1 tsp Vanilla
8 oz Cream Cheese, room temperature
1/3-1/2 cup Brown Sugar
Butter

1. Mix the cream cheese and brown sugar together using a fork. Set aside. Beat the eggs, milk, vanilla, and sugar together in a shallow bowl or pie plate. Set aside.
2. Cut the bread into thick 1 inch slices. Make a pocket in the bread by slicing into the top in the middle. (Or you can use two regular slices of bread and spread the cream cheese between the two slices.)
3. Stuff the bread pocket with 1-2 tablespoons of the cream cheese mixture, dip the stuffed bread into the egg mixture coating well on both sides.
4. Heat a griddle or frying pan over medium-low to medium heat. Lightly butter the pan and fry the french toast on both sides until golden brown. Serve with Strawberry-Rhubarb Syrup. Enjoy!

Strawberry Rhubarb Buttermilk Syrup

1 cube Butter (or margarine)
1 cup Sugar
1/2 cup Buttermilk
1/2 tsp Vanilla Extract
1/2 tsp Baking Soda
1/3 cup Strawberry-Rhubarb Jam

Melt the butter in a heavy saucepan over medium heat. Stir in the sugar, buttermilk, and vanilla. Cook and stir until thick. Add the baking soda, stir, add the jam. Serve warm and enjoy!