Double Layer Stuffed French Toast

I am definitely not a big breakfast person, especially of sweets. This sounded so good to make and trying to give it a healthy approach while giving it my own twist of Blueberry goodness. I definitely didn't partake of this creation, but it was much enjoyed by the participant.

Double Layer Stuffed
French Toast

100% Whole Grain Whole Wheat Honey Bread (A day old bread would be good) I used one without Enriched Flour and without High Fructose corn syrup

8 oz. Softened Neufchatel Cream Cheese
2 spoonfuls of Blueberry Jam, Organic
1 tsp. Lemon Zest
2 Tsp. Lemon Juice
1 packet of Splenda
1/2 cup of Blueberries

Non-stick cooking spray

2 Eggs, beaten
12oz can of Evaporated Milk, Fat Free
1 Tsp. Vanilla Extract
3 packets of Splenda
1 tsp Cinnamon

1. Mix cream cheese, jam, lemon zest & juice, splenda and blueberries together. Set a side.

2. Beat eggs thoroughly, add milk, vanilla, cinnamon, splenda, OH..and a dash of salt and whisk away.

3. Heat skillet at medium heat. When completely heated spray with nonstick spray.

4. Take a slice of bread (better if its not fresh and a little firmer or else stays soggy). Put about 3-4 Tbsp of filling. Top with second slice of bread. Set in egg bath and coat both sides. This is messy, but with both hands place it in pan and cook about 3 min per side.

Dust with powder sugar and fresh berries if you like and syrup of choice. I used sugar free. I would prefer to make this out of a uncut loaf of bread. Make a thick slice and slit it partially to stuff it. Its more convenient so your french toast stays intact and filling doesn't ooze out as much. I took one bite of this and it was incredibly good. The lemon gives it a light fresh taste while blueberry still being the main character. Buon Appetito!