Stuffed French Toast Pockets

These fluffy and sweet French toast pockets are filled with cream cheese and fresh berries for a delicious breakfast treat.

Instructions

1. 1

   Mix the filling ingredients together in a small bowl until consistency is smooth. Chill 30 minutes.

2. 2

   Roll each slice of bread flat with a mason jar or rolling pin.

3. 3

   Put about 1 tablespoon of filling in the center of a slice. Place another slice directly on top, as if you were making a sandwich.

4. 4

   NOTE: Be careful not to press down on the center so the filling doesn’t spread.

5. 5

   Using a wide-mouth mason jar lid or biscuit/cookie cutter, press firmly down on the sandwich and remove the crust around the lid.

6. 6

   Use a knife to refine the edges of the circle. Gently release pocket from lid.

7. 7

   Press down firmly on the outer edges of the pocket with a fork to make indentations.

8. 8

   Repeat steps 3-8 for each pocket. Set pockets aside.

9. 9

   Preheat oven to 400˚F (200˚C).

10. 10

    Line baking sheet with parchment paper. Place baking rack on top of parchment paper and coat with cooking spray.

11. 11

    Whisk eggs, milk, vanilla extract, and cinnamon together in a small bowl.

12. 12

    Separately dip each pocket in egg mixture, flipping to ensure it gets entirely coated. Let excess drip off.

13. 13

    Arrange 4 pockets on baking rack. Bake for 15-25 minutes or until golden brown.

14. 14

    Let cool 5-10 minutes.

15. 15

    Garnish with powdered sugar and syrup.

16. 16

    Enjoy!

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