STUFFED FRENCH TOAST

By Chris Fennimore

• 8 slices toasting white bread
• 8 ounces whipped cream cheese
• 4 ounces fruit preserves (strawberry, blueberry, or raspberry)
• 3 eggs
• ½ cup heavy cream
• ½ teaspoon cinnamon
• ½ teaspoon vanilla
• 2 teaspoons sugar
• dash of salt
• 2 cups corn flakes, crushed
• 2 tablespoons butter

Spread 4 of the bread slices with cream cheese and the other 4 with preserves. Put them together (with the fillings inside). Beat the eggs with the cinnamon, salt, sugar, cream and vanilla. Dip each "sandwich" in the egg batter to coat lightly. Then, dip in the crushed corn flakes to coat. Melt the butter in a skillet or griddle over medium heat and fry the sandwiches until they are golden brown on both sides. Add more butter as needed.

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