stuffed french toast Name: Jennifer Miller Base: JB Andrews Recipe: 1 loaf pepperidge farm cinnamon-swirl bread (14 slices) 3 eggs 1 tablespoon sugar 1 teaspoon vanilla powdered sugar (a little for dusting top of fried sandwiches) 1 (16 ounce) carton frozen sliced strawberries in syrup, thawed (for topping) 1 (8 ounce) carton frozen Cool Whip, thawed (for topping) CREAM CHEESE FILLING 4 ounces softened cream cheese 3 tablespoons butter, softened 3⁄4 cup powdered sugar (or more) 1⁄2 teaspoon vanilla DIRECTIONS Mix cream cheese filling ingredients in bowl using enough powdered sugar to make a spreading consistency, and set aside. Spread out the slices of the cinnamon bread and spread a little cream cheese filling on each and put two together to make a "sandwich". In another bowl mix the 3 eggs, 1 tbsp sugar, 1 tsp vanilla well with a whisk and dip the sandwiches in this mixture and then fry them in a little melted butter until browned on each side. We use the large electric griddle for this. Top the fried sandwiches with a little powdered sugar dusting and then strawberry sauce and whip cream and serve.