Strawberry Cheesecake Stuffed French Toast

In a small bowl, combine Cream Cheese (1 cup), Vanilla Extract (1/2 tsp) and beat until is smooth. Add Strawberry Jam (4 Tbsp) and continue to mix until well incorporated. Add Fresh Strawberry (1/3 cup) and Lemon (1/2). Mix together with spatula. Transfer filling to a piping bag or ziplock and set aside until ready to use.

In a shallow bowl, crack Eggland's Best Classic Eggs (3) add Kemps Half & Half (1 cup), Vanilla Extract (1/2 tsp), Simply Organic Cinnamon, Ground (1 tsp), Brown Sugar (2 Tbsp) and whisk until everything is well combined. In a large, heavy-bottomed skillet melt the Butter (1 Tbsp) over medium heat.

Stuff each slice of Challah Bread (1) with about two tablespoons of the cream cheese mixture. Once the slices are stuffed, place each slice into the milk and egg mixture for about ten seconds per side. Once the slices are coated with the custard base, place them into the skillet. Cook each slice of stuffed French toast until golden brown, on each side (about six minutes in total). Serve with Maple Syrup (to taste).