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Copeland's of New Orleans Stuffed Strawberry French Toast

Source: Chef Gina Cochener-Mozzi, Copeland's of New Orleans, Phoenix, Arizona

1 cup milk
3 cups heavy cream, divided
4 eggs
2 teaspoons vanilla extract
1/4 cup granulated sugar
1 French baguette, sliced diagonally
1 cup strawberries, freshly cut
Powdered sugar for dusting
1/2 pound cream cheese

Combine milk, eggs, vanilla extract, sugar and 2 cups heavy cream; mix well, then set aside.

Whip remaining 1 cup heavy cream until peaks form. Beat in cream cheese until smooth.

Heat skilled over medium-high heat; add butter. Dip bread slices in batter, making sure to leave them long enough to absorb some of the batter without making them soggy. Place bread in skillet; brown on both sides. Remove bread from skillet and place on a plate. Scoop cream cheese mixture on top of each piece. Top with another piece of toast to form a sandwich. Top with fresh strawberries, dust with powdered sugar and serve immediately.



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