Using a stand mixer (or a [eafl id="15452" name="hand mixer" text="hand mixer"] + large mixing bowl), add softened cream cheese, sour cream, powdered sugar, and 1 tsp vanilla. Beat on low until cream cheese has broken down, then mix on medium high until incorporated, about 2 minutes. Use a spatula to scrape around the sides and bottom, then beat again on medium for 30 seconds. Set filling aside.
For the strawberries, slice them as thin as you are able. If using frozen strawberries, use a paper towel to absorb any extra juice; wet strawberries will cause the french toast pieces slip and be hard to flip while cooking. When strawberries are sliced and ready, place them in a small bowl with 1/4 cup sugar. Gently toss strawberries until they are all coated in sugar. Set bowl nearby.
In a small bowl with a flat bottom (or pro tip: use an aluminum pie tin), whisk together milk, eggs, 1 tsp vanilla, and cinnamon until thoroughly mixed. Set bowl nearby.
Spread a layer of cream cheese filling on one side of sliced french bread. Filling should be spread thin (not globbed on) but still thick enough to thoroughly cover bread.
Arrange strawberries in an even layer on top of the cream cheese spread, keeping a 1/4 inch gap around the sides of the bread.
Spread another thin layer of cream cheese on a new slice of french bread, then gently press it to the other slice with the strawberries (like a sandwich).
Dip the french toast into the egg and milk mixture, gently flipping to coat both the top and the bottom.
Drop the french toast in the skillet and cook each side until golden brown, about 2-4 minutes per side. To make flipping easier, use a thin spatula to scoop under the french toast and gently press your finger on top to secure it while the french toast is turned over. Save time by cooking 2-3 sandwiches at once.
Serve immediately with powdered sugar and syrup.
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